1 large eggplant, pierced in several places
1 large red pepper, roasted, peeled, seeded and finely diced
1 baguette, sliced into rounds
1/4 c. olive oil plus 1 1/2 Tbsp.
juice of half a lemon
1 clove garlic, minced
2 Tbsp. fresh basil, chopped
salt and freshly ground pepper
basil for garnish, chiffonade
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 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.