Mediterranean eggplant caviar with cheese on black bread toasts
10 servings
20 minutes
Mediterranean eggplant caviar with cheese on black bread toasts is a gastronomic journey to the warm lands of the Mediterranean. This recipe has roots in Greek and Middle Eastern traditions, where roasted vegetables with spices create rich and deep flavors. Eggplants roasted to softness acquire a light smoky aroma, while their tender flesh absorbs the juices of onion, garlic, and herbs. Olive oil enhances the velvety texture, and lemon juice adds freshness. The finishing touch is creamy camembert cheese that makes the appetizer particularly exquisite. Served on crispy Borodinsky bread, this flavor ensemble is perfect for a cozy family dinner or a festive table, inviting us to enjoy the magic of the Mediterranean.
1
Turn on all 4 burners on the gas stove. Place an old baking tray on top and heat it well.
2
Place whole eggplants on a baking sheet and roast, turning them, until soft and the skin is charred.
- Eggplant: 4 pieces
3
Holding the eggplant by the bottom with one hand, cut it lengthwise with a sharp knife (be careful! hot!!!) and place it in 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 don't need - we pour it out.
4
Once the eggplants drain, we clean them without excess (some burnt skin adds the taste of the fire) and start chopping the flesh with a wooden hatchet (see photo), a rolling knife, or just a sharp knife.
5
During chopping, we add finely chopped onion, garlic, herbs, salt, pepper, cumin (optional), and chili.
- Onion: 2 pieces
- Garlic: to taste
- Parsley: to taste
- Salt: to taste
- Ground black pepper: to taste
- Ground cumin: to taste
- Chili pepper: to taste
6
When the mixture stops breaking apart (in the photo — with stripes), add good olive oil and mix it into the minced meat. Season to taste with salt, pepper, and lemon juice. Chill the caviar well — this is necessary, and the onion will marinate during this time.
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
7
We cut the black Borodinsky bread into pieces, place them on a baking sheet, drizzle with oil and salt, then send to the oven for about 10 minutes (do not toast until dry).
- Borodino rye bread: 500 g
- Olive oil: to taste
- Salt: to taste
8
Spread caviar on toast, place a piece of cheese (moldy - camembert, brie) on top, and serve as an appetizer.
- Camembert cheese: 100 g
