Eggplant appetizer

Remember from last time when I made an ocha tamago (black tea eggs)? Well, as it turned out it I made another, this time its completely different. It is still something you can make ahead of time and prep just before the party begins.

This one I think is a winner. It was wiped out immediately. My cousins said it smelled like the appetizer breads from pizza chains. A friend mentioned she didn’t realize it was eggplant until she was told it was. A simple yet decadent bread slice for anyone who likes eggplant.

Here’s the recipe. Inspired by Connie of CASA Veneracion.

Eggplant 6 big pieces, grilled (yield 1 cup)
Onion ½ cup sliced, fried crisp then chopped
Garlic 1 tsp, grated
Olive oil 4 tbsp, herbed (rosemary)
Lemon juice, adjust according to taste
Salt to taste (1/4 tsp)
Pepper to taste (1/4 tsp)
Cheese grated (for topping)
Baguette sliced, toasted a day before (14 slices)
How to:
1. After grilling the eggplant, chop it in smaller pieces. Put in blender then add the rest of the ingredients. Pulse twice (or more) for a finer texture.
2. Prepare the bread slices. Slather with a bit of margarine or butter. Then spread a teaspoonful of the eggplant caviar. Top with grated cheese.
3. Preheat an oven toaster (if you cannot use an oven) for five minutes.
4. Toast each piece for less than 2 minutes each or until the cheese melts. Or until you can spot bits of burnt cheese tops.
5. Serve as an appetizer.

Author: Cath

I love to eat but I love cooking even more. I wasn't exposed to a wide variety of food growing up and I wasn't invited or asked to help in the kitchen either HOWEVER my desire to eat a satisfying meal urged me to learn how to prepare and cook.

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