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Roasted Eggplant Brushcetta
1 Eggplant , peeled and medium diced
6 tablespoons Extra Virgin Olive Oil , divided use
1 teaspoon Red Pepper Flake
3 tablespoons Garlic , minced
1 cup onion , diced
1/2 cup Pitted Kalamata Olive , cut in half
1/4 cup Caper , drained
3/4 cup Roasted Red Pepper , optional; diced
2 tablespoons Sherry Vinegar
2 tablespoons parsley
Smoked Paprika , pinch
1 Baguette , sliced on bias
Preheat the oven to 450˚ F. In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a cookie sheet lined with parchment paper. Bake until nicely charred, about 15 to 20 minutes, stirring once.
Heat a large sauté pan over medium high heat and add 2 tablespoons of olive oil. Add red pepper flakes and garlic. Cook until the garlic turns golden, about 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes more. Remove from heat and allow to cool.
Remove eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, olives, capers, and roasted red peppers. if using. Toss to combine. Add the sherry vinegar and fresh parsley and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and allow flavors to marry.
In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper to taste, and the smoked paprika. Brush the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.