Roasted Eggplant Caviar Crostini

1. 1

   Score the cut sides of the eggplants in a crisscross pattern and sprinkle with 1 tablespoon of salt.

2. 2

   Arrange the eggplant halves, cut side down, on a large platter, cover with a baking sheet and weight down with cans.

3. 3

   Let stand for 1 hour to press the moisture from the eggplants.

4. 4

   Preheat the oven to 375.

5. 5

   Spread 1 tablespoon of the olive oil on a baking sheet.

6. 6

   Pat the eggplants dry with paper towels and set them, cut side down, on the baking sheet.

7. 7

   Bake the eggplants for about 1 hour, or until very soft.

8. 8

   Let cool slightly, then remove the skin and seeds and finely chop the pulp.

9. 9

   Put the pulp in a strainer and press out as much moisture as possible.

10. 10

    Transfer the eggplant to a food processor and stir in the garlic and mustard, some pepper and the remaining 1 tablespoon of olive oil.

11. 11

    Refrigerate the eggplant caviar overnight.

12. 12

    Let the eggplant caviar return to room temperature, then spread each Crostini Toast with a heaping teaspoon of the eggplant caviar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.