V, V, GF
Photo credit to my friend Jennifer Marotta
Okay - this is the I.T. Gourmet’s take on Eggplant Caviar - you will likely see other recipes which are different and quite frankly more difficult (IMHO)!
Are you looking for something that is a quick appetizer? Something that's versatile and can go along with a lot of other appetizers / meals? Then this is the recipe for you! This recipe is so simple, yet you will have people asking how you made it - IT’S THAT GOOD!
Ingredients
One average (medium sized) eggplant
Extra virgin olive oil
Your favorite jarred pasta sauce (We generally like this one - http://www.silverpalate.com/product/pasta-sauce/san-marzano-marinara)
Kosher salt
Black pepper (I prefer freshly ground)
Directions (Let’s get started)
Peel the eggplant and slice into 1/4” thick rounds - NOTE: It’s not necessary to cut them using a mandoline, but try to get then pretty uniform so they cook evenly)
Arrange the eggplant rounds on a cookie sheet and liberally apply olive oil to coat each round (but don’t absolutely soak them in the olive oil).
Light your grill (if cooking on a grill) or warm up your grill pan on medium heat (NOTE: I prefer to grill the eggplant outside).
Sprinkle each round with salt and black pepper and let it soak in for a few mins.
Place each round on the heated grill with the side that you oiled and seasoned side down. After they are on the grill, oil and season the side that is up (being careful that you don’t spill too much oil on your flames).
Keep an eye on your eggplant - you want to turn them when they are a nice lightly brown color - you definitely want these cooked through and brown, but be careful not to burn them. After turning them, cook the second side to the same color / temperature as the first.
Remove the eggplant from the grill and let cool down a bit (I like to let them cool until they are still warm but not hot / cold to the touch).
Roughly chop each grilled round as if you are dicing it. Place all chopped eggplant into a bowl.
Spoon 3 - 4 Heaping Tablespoons of pasta sauce onto the eggplant and thoroughly mix - you can adjust the amount of sauce that you prefer at this point.
Adjust the salt and pepper to taste.
The eggplant caviar is very versatile. We generally serve it with crostini or pita chips. However, for a real treat - try grilling plain pizza dough on the grill (brushed with garlic infused oil / salt / pepper). Cut the dough into appetizer sized pieces and use this eggplant dish as a fun “build your own bruschetta” topping. It's also great served on / with your favorite omelette in the morning too (if there is any leftover from the evening before).
As Always - Bon AppetIT!
TheITGourmet
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