Ingredients
1 large eggplant, pierced in several places
1/4 c. olive oil plus 1 1/2 Tbsp.
1 clove garlic, minced
Juice of half a lemon
2 Tbsp. fresh basil, chopped
1 large red pepper, roasted, peeled, seeded, and finely diced
1 baguette, sliced into rounds
Salt and pepper
Basil for garnish, sliced Directions
Preheat oven to 400°F / 205°C. Place the eggplant on a parchment lined baking sheet and bake in oven for approximately 45 minutes or until a knife pierces the skin without resistance. Remove and cut in half. Scrape out the flesh and chop fine. Place the flesh into a sieve and drain off excess moisture. Reduce oven heat to 350°F / 180°C. Toss the baguette slices in 1 1/2 Tbsp. of the olive oil. Place onto a baking sheet and bake until lightly brown, about 5 - 7 minutes. Remove from oven and set aside. In a medium sized bowl, add the lemon juice, garlic, basil and seasonings. Whisk well. Add the olive oil to incorporate and fold in the eggplant and roasted peppers. Serve the eggplant and roasted pepper caviar on the crostini and garnish with remaining basil.