Mediterranean Eggplant Caviar with Cheese on Black Bread Toasts
Appetizers | Mediterranean cuisine
⏳ Time
20 minutes
🥕 Ingredients
12
🍽️ Servings
10
Description
Of course, eggplants can be grilled in the oven and chopped in a food processor on pulse, but... it's just not the same... I want to clarify that this is an authentic Mediterranean recipe — this is how roasted eggplants are prepared here in Israel. The cheese and croutons are my own twist.
Ingredients
- Eggplants - 4 pieces
- Onion - 2 pieces
- Garlic - to taste
- Olive Oil - to taste
- Lemon - 1 piece
- Mild Chili Spice - to taste
- Ground Black Pepper - to taste
- Ground Cumin - to taste
- Camembert cheese - 3.5 oz
- Salt - to taste
- Parsley - to taste
- Borodinsky Bread - 17.6 oz
Step by Step guide
Step 1
Turn on all 4 burners on the gas stove. Place an old baking sheet on top and heat it well.
Step 2
Place whole eggplants on the baking sheet and roast, turning them, until soft and the skin is charred.
Step 3
Holding the eggplant by the stem with one hand, carefully cut it lengthwise with a sharp knife (be careful! it's hot!!!) and place it on a sieve or colander to drain for at least 20 minutes — up to overnight. A dark bitter liquid will be released from the eggplant, which we do not need — discard it.
Step 4
Once the eggplants have drained, peel them without being too fanatical (some charred skin adds a smoky flavor) and start chopping the flesh with a wooden mallet (see photo), a rolling pin, or simply a sharp knife.
Step 5
While chopping, add finely chopped onion, garlic, herbs, salt, pepper, cumin (if desired), and chili.
Step 6
When the mixture stops falling apart (as shown in the photo — in strips), add good olive oil and mix it into the filling. Season to taste with salt, pepper, and lemon juice. Chill the caviar well — this is necessary, and the onion will marinate during this time.
Step 7
Arrange pieces of black Borodinsky bread on a baking sheet, drizzle generously with oil, and sprinkle with salt, then send to the oven for about 10 minutes (do not toast until dry).
Step 8
Spread the caviar on the toasts, top with a piece of cheese (with mold — camembert, brie), and serve as an appetizer.
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