enfr

Eggplant caviar bruschetta

Published on 12 Feb 2011 |
0 Comments

The Eggplant Saga inspired by Stefano Faita’s Entre cuisine et quincaillerie cookbook ends here with his Eggplant caviar bruschetta. In his book, the chef reveals that this recipe was first published in the March 2006 issue of dearly-departed Gourmet magazine devoted to the Montreal food scene.

In his tips, Stefano Faita suggests that you serve any leftover over pasta for a simple, rustic meal. Of course I’ll never know since Monsieur called dibs on the whole production, minus the bread, bring on the spoon and the olive oil overdose.

By the way, Stefano Faita published in 2009 a second cookbook, Entre cuisine et bambini (Between kitchen and bambini). A true photojournal of his family and food life, it too offers many appetizing recipes (although I buy so many cookbooks I have yet to try out this one).

If ever you cooked from it and have a favourite dish you’d like to share, I’m open to suggestions. Until then, may the power of Eggplant be with you.

Excerpted from:
photofaita

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 20-30
Eggplant caviar bruschetta

Ingredients

  • 6 small Italian eggplant, cut into halves
  • 1 handful chopped fresh herbs (I used thyme, oregano and flat Italian parsley)
  • 6 unpeeled garlic cloves
  • sea salt and fresh ground pepper, to taste
  • 250 ml (1 cup) extra-virgin olive oil
  • 2 handfuls flat Italian parsley, chopped
  • 1 French baguette

Instructions

  • 1. Preheat oven to 170°C (325°F).
  • 2. Cut large slits into eggplant flesh. Transfer eggplant to cooking sheet, skin side up, then sprinkle with chopped herbs.
  • 3. Put garlic cloves on eggplants (this step is simply so you can roast garlic simultaneously with no danger of burning). Sprinkle with sea salt and olive oil.
  • 4. Cook in oven 1 hour or until flesh is soft and easy to remove from skin. Using a spoon, scoop out eggplant flesh and transfer to a bowl.
  • 5. Peel roast garlic cloves and mix with eggplant. Chop mixture, then add in parsley, salt and pepper to taste, and enough olive oil to blend all, if needed.
  • 6. Spread on oven-roasted baguette slices and serve.

Instructions

  • 1. Preheat oven to 170°C (325°F).
  • 2. Cut large slits into eggplant flesh. Transfer eggplant to cooking sheet, skin side up, then sprinkle with chopped herbs.
  • 3. Put garlic cloves on eggplants (this step is simply so you can roast garlic simultaneously with no danger of burning). Sprinkle with sea salt and olive oil.
  • 4. Cook in oven 1 hour or until flesh is soft and easy to remove from skin. Using a spoon, scoop out eggplant flesh and transfer to a bowl.
  • 5. Peel roast garlic cloves and mix with eggplant. Chop mixture, then add in parsley, salt and pepper to taste, and enough olive oil to blend all, if needed.
  • 6. Spread on oven-roasted baguette slices and serve.
No comments yet.

Leave a Reply

Share