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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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So easy and so sexy, serve it with other small dishes for an easy meal or spread onto rounds of baguette or bread for an easy canape. I like to put the bread and spread on the table and let the guests sort themselves out ;). Read more . Make about 10 generous crostini. Ingredients:
1 medium italian or 3 asian eggplants |
2 tbsp good olive oil |
2 cloves garlic finely chopped |
2 good pinches salt |
good vinegar or lemon juice |
Directions:
1. Cook eggplant over a gas flame or under a broiler or, heaven forbid, over charcoal, until well charred all over (about 10 minutes). Let cool until you can handle them then peel and squeeze a bit to extract as much juice as reasonably possible. Chop finely.
2. While the eggplants are cooking chop the garlic and mix with the oil and a pinch of salt.
3. Mix the eggplant with the oil/garlic/salt and add a splash of vinegar or lemon juice. Mix well and taste, adjusting according to your palate. Let sit 20 minutes then serve on rounds or bread, pita, or whatever. Superb as part of a small dish meal or for canapés.
4. Garnish with something of a contrasting colour, olive, tomato, parsley, etc...
5. If you make this in advance, hold off on the garlic until before serving or it can become quite powerful.
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