Theme: End of Summer
One of the best parts of summer is spending an evening outside, barbecuing with friends, and sipping sparkling cocktails while you feast on the year’s best corn, berries, and tomatoes. Often, the produce looks so inviting at the farmer’s market that we tend to go a bit crazy and buy way too much, especially as summer comes to a close. (A panic sets in that soon cool air will arrive and our freckles will disappear.) This menu series is our ode to the end of summer and features ingredients that won’t resurface – in their prime – until next year. Right now, we’re focusing on our roasted eggplant and red pepper crostini recipe, which includes parsley and pine nuts.
Roasted Eggplant and Red Pepper Crostini with Parsley and Pine Nuts Recipe
If you’re bored with the same old cheese and charcuterie plate and want to impress your guests with something different that says summer, try this appetizer. The eggplant and red pepper mixture will also work great as a dip, so feel free to cut up a bunch of vegetables and skip the crostini.
Yield: 4–6 servings
Ingredients:
1 large eggplant, peeled and sliced into 1/2-inch thick pieces
1 head garlic
3/4 cup extra virgin olive oil
2 shallots, minced
3 red pepper
2 tablespoons tahini
3 tablespoons parsley, minced
1 French baguette, cut into ¼-inch thick slices
1/2 cup pine nuts, toasted
kosher salt and black pepper, to taste
Directions:
Place eggplant slices onto a sheet pan and season with salt. Set aside for 30 minutes.
Preheat oven to 375˚ F. Slice 1/4-inch off top of garlic, drizzle 1 tablespoon of oil on top, and wrap tightly with foil. Bake in oven for 40 to 50 minutes, until garlic is brown and caramelized.
In a small sauté pan, heat 2 tablespoons oil, shallots, and a healthy pinch of salt on medium-low. Cook for 5 minutes until shallots have softened.
If you have a gas stove, place peppers directly on burners turned to high. Once outside is charred on all sides, place peppers in a bowl and cover tightly with Saran. Allow peppers to steam for 4 to 5 minutes. Using a paper towel, wipe off most of charred skin and discard. Discard seeds and stem. If you do not have a gas stove, remove seeds and core from pepper and bake in oven until soft, about 30 minutes. Place pepper in food processor.
Preheat grill to 375˚F. Wipe excess water from eggplant and brush with oil. Season with pepper and grill until cooked through and slightly charred, about 3 to 4 minutes on either side. Place in food processor.
Drizzle oil on both sides of baguette slices and season with salt and pepper.
Grill bread until lightly charred on outside, about 2 minutes per side. Set aside.
Remove garlic from skin and put in food processor with tahini, shallots, and 2 tablespoons of parsley. Puree for 30 seconds, drizzling in 1/3–1/2 cup oil. Taste and adjust seasoning. (Purée should still have a chunky consistency.)
Spread purée on baguette and top with pine nuts. Sprinkle remaining 1 tablespoon of parsley on top of baguette slices. Serve your roasted eggplant and red pepper crostini warm.
After making our roasted eggplant and red pepper crostini recipe, try these:
Yogurt Parfait with Blueberry Compote & Fresh Peaches Recipe
