Monday, October 10, 2011

Carmaelized Onion and Eggplant Crostini

I had my get together the other night.  I had to rush to the farmers market (the second one that day) and thankfully, it was open.  Phew!  I sped home (thankfully, no tickets) and got to work.  Here's one of the appetizers.  I was expecting this one to not be the favorite, but people polished it off!  (Sorry for the picture being a little blurry.  My phone isn't the best at taking pictures.)

1 small eggplant, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
Extra virgin olive oil
1 loaf of the water bread
Fat free feta, crumbled

Heat two saute pans over low heat.  Add about three tablespoons of olive oil in each.  To one pan, add the onion.  In the other, add the eggplant.  Toss to coat well.  Continue to cook for about 8 minutes.  Add the garlic to the onion and cook for 2-3 minutes, stirring constantly.  Do not allow to brown (add olive oil to the eggplant and onion if needed).  Then add the onion to the eggplant (the eggplant should be soft) and add a pinch of salt and pepper to taste.  Cook for an additional 2 minutes.  Remove from heat and allow to cool slightly.

Meanwhile, slice the bread and lay on a baking sheet.  Drizzle with olive oil and bake until lightly browned. 

Take one tablespoon of the eggplant mixture and top the bread.  Crumble the feta cheese on top and serve. 

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