Bruschetta is an excellent appetizer for your guests. In this Romanian-inspired bruschetta recipe, we use our Eggplant Chutney along with spring vegetables. Adding tuna makes it more filling. Canned tuna works just fine, but you can sear a tuna steak, chop it, and add it to this recipe.
Once you have roasted the eggplant, you can use it for various recipes. In this simple yet delectable recipe, we use the roasted eggplant base with our Eggplant chutney to make a Roasted Eggplant Caviar Dip. Garnish it with parsley and roasted pine nuts, and you are good to go!
Roasting eggplant in an oven is easy. It will not char, so you will not get that smokey flavor as you would if you were to roast it on a stovetop. Roasted eggplant is versatile, and you will be able to use it in several recipes, like baba ghanoush (roasted eggplant dip), or as a base for a curry sauce (use our Masala curry sauce) to make an excellent 'Baingan Bharta' (roasted, mashed eggplant curry).
I learned this recipe for Eggplant Caviar when I was in Paris. It was being served at restaurants, and food magazines featured the recipe. Although in France, they bake the eggplant, I choose to roast it. Roast for 3 minutes on each side (12 minutes total) on the gas stove.
Eggplant, known by different names such as brinjal or aubergine, is a popular vegetable in our world. Eggplants are good throughout the year. Eggplant skin is quite nutritious so cook your eggplant with the skin-on. Its spongy texture soaks up a lot of oil, so be careful and not use too much oil while cooking eggplant.
