SICILIAN EGGPLANT CAVIAR

Sicilian Eggplant Caviar image

Provided by Melissa Clark

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 large Italian eggplants
3 tablespoons extra virgin olive oil
4 cloves garlic, sliced thin
1 pinch red pepper flakes
4 high-quality anchovy fillets, chopped
10 Italian olives, pitted and sliced
1 cup cherry tomatoes, halved
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain croutons or diced stale bread
Salt and freshly ground black pepper
3/4 cup tightly packed fresh mint leaves, coarsely chopped
1/4 cup tightly packed fresh Italian parsley leaves, coarsely chopped

Steps:

Heat oven to 375 degrees. Prick eggplants all over with a fork, then place on a sheet pan. Roast until tender, about 45 minutes. Let cool completely.
Cut eggplants in half lengthwise, and scoop out meat into a saucepan. Simmer until most of the liquid is evaporated and eggplant is dry, about 20 minutes. Set aside.
In a large saute pan, heat olive oil over medium heat. Add garlic and red pepper, and saute one minute. Add anchovies and olives, and saute another minute, stirring continuously. Add tomatoes, and cook a minute more. Add eggplant, and cook two minutes. Add cheese, croutons and salt and pepper to taste. Stir in mint and parsley until well combined. Serve immediately.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 594 milligrams, Sugar 8 grams, TransFat 0 grams