Eggplant Caviar on Crostini

Eggplant Caviar

3 tbsp olive oil

1 large shallot, finely chopped (about 1/3 cup)

1 large eggplant (about 2 lbs), peeled and cut into 1/4" dices

1/4 tsp salt

1/8 tsp black pepper

1 tbsp fresh lemon juice

1 tbsp balsamic vinegar

Crostini

1 large loaf crusty Italian bread

1 tbsp olive oil

2 cloves garlic, peeled

Eggplant Caviar:

In a large, heavy bottomed saucepan, heat together the olive oil and the shallot

over medium heat for 1 minute. Add the eggplant; cook, uncovered, stirring occasionally

to prevent the eggplant from sticking to the bottom of the saucepan, about 50 minutes

or until smooth, thick and somewhat dry. If mixture becomes too dry, add 1 tbsp of water

at a time. Transfer the eggplant mixture to a glass bowl. Stir in the salt, pepper, lemon juice and

vinegar until well blended. Let the mixture cool. Cover the bowl tightly with plastic wrap; refrigerate

until ready to serve, or up to 1 week.

Crostini:

While the eggplant is cooking, heat the oven to 350 degrees. Cut the loaf of bread

diagonally in 1/4 inch thick slices. For a total of 24 slices. Brush the side of each

slice with the olive oil. Place the slices, oil side up, on a baking sheet. Bake the

bread slices in the 350 degree oven until golden and slightly crispy, about 10 minutes.

Turn the slices over halfway through the baking. Rub the hot crostini a few times on

both sides with the peeled garlic cloves. Let the crostini cool. Store in an airtight

container until ready to serve, or up to 2 days.

To serve: spread 1 tbsp of eggplant caviar over each crostini. Serve immediately. Any

leftover eggplant can be used as a dip for vegetables.