Enjoy the following recipe from Giovanni Rana Pastificio & Cucina, Manhattan
This earthy spread is made from slow-roasted eggplants blended with balsamic, fresh basil, olive oil, salt and pepper. The spread is served as part of the Crostini e Crostoni, a signature appetizer featuring a trio of seasonal spreads served alongside crusty grilled bread drizzled with olive oil.
3 large eggplant (Italian)
1 tbs garlic cloves
2 tsp pine nuts
1 tsp mint
4 tbs extra virgin olive oil
Salt & pepper to taste
1 whole ciabatta sliced, drizzled with extra virgin olive oil and toasted (crostini)
Preheat oven to 375 F. Cut eggplant in half and then slice half way through eggplant, creating a grill like affect (score). Season with salt and pepper and drizzle with extra virgin olive oil. Place eggplant on baking sheet score side up and insert in oven until eggplant is tender (estimated 1 hour). Once complete, let cool.
While eggplant is cooling, chop garlic and mint very fine, but keep the two separate. Lightly toast pine nuts and cool. When pine nuts cool, finely chop but keep a few to the side for garnish. Now that the eggplant has cooled remove the inside of the eggplant (discarding the outer layer) and finely chop.
Mix all ingredients together in a mixing bowl, season with salt and pepper to taste.
Place the Eggplant Caviar in your desired vessel, top with toasted pine nuts, and serve with a side of crostini.
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For more fall recipes from top chefs in New York and beyond, please visit: Recipes to Usher in the Fall