This meal started as a disaster that ended up being pretty epic.
See, I tried making bread. Something went terribly wrong, and rather than sandwich bread, I ended up with a baguette. Having to improvise, I made this eggplant “sandwich” into a crostini. Which subsequently, made dinner.
While I knew Mr. Prevention wouldn’t like this, I made it anyway (who’s the boss!? ). It just sounded too good to pass up and not have him at least try. I want to make a caper and olive-lover out of him if it’s the last thing I do! Plus, I’m still finding creative ways to use up my garden’s yield of eggplant.
I shot the photos of this dish before even trying it. And expecting the worst after the bread fail, I very much so slacked on photo-shooting. And below is the one not-quite, but closest, to best photo I took. Sad, I know. You’ll just have to take my word for it – these were killer.
Eggplant, Olive, and Caper Crostini adapted and renamed from The Moosewood Cookbook and Deliciously Organic
1 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
2 1/2 cups eggplant, cubed
1/2 cup yellow onion, finely chopped
1 clove garlic, minced
1/4 cup kalamata olives, rinsed chopped
3 Tbsp capers, drained and rinsed
Dash of cayenne pepper
1/2 lemon, juiced
20 slices whole grain baguette, cut 1/2-inch thick
1 cup 2% Monterrey jack cheese, shredded
Preheat oven broiler. Melt butter and olive oil in a large skillet over medium heat. Add eggplant, onion and garlic, and saute for 8-10 minutes, until eggplant is soft. Remove from heat and stir in olives, capers, cayenne, salt and lemon juice. Taste, and add more salt if needed.
Place bread slices on a baking sheet. Spoon eggplant mixture on top of each piece of bread, dividing evenly. Sprinkle with cheese. Broil until bubbly, about 2-3 minutes, until golden brown. Serve immediately. Yield: 20 crostini.
Nutrition Information (per crostini): 72 calories; 3.7 g. fat; 2 mg. cholesterol; 146 mg. sodium; 7.8 g. carbohydrate; 1.3 g. fiber; 2.5 g. protein
Result: These were honestly incredible…if you love capers and olives. These made a perfect appetizer (though I made it into an entree) and as the original recipe reads, they can be made into open-faced sandwiches for a true entree. Simple to make and packed with flavor. Enjoy!
Weekly Menu: September 3rd-8th
- Saturday: Chicken Burrito Bowls – Crock Pot Chicken Taco meat with all the fixings – appetizers and dessert…wou’ll have to wait
- Sunday: Crab-Stuffed Zucchini (carry-over from last week’s menu)
- Monday: Orange Chicken Packets w/ green beans
- Tuesday: Saffron Risotto with Pancetta, Tomatoes, and Sausage
- Wednesday: salad with Red Berry Vinaigrette – my favorite dressing to date needs to be made again before summer’s raspberries are gone!
- Thursday: Buffalo Chicken Enchiladas
The long-awaited college football season is in full swing and my beloved Illini play at 3:30 Of course I plan to watch the OSU game and not-so-silently root on Akron. We’ve lived in Buckeye Country for over a year now and I am no more a Buckeye fan than when we first arrived!
Question: Do you likes olives? Capers?