Dante’s Eggplant Bruschetta
I tasted this delicious bruschetta a few weeks ago at Dante West Village in New York when executive chef Mary Bartel had just added it to the menu. Note that she uses Meredith Dairy Goat Cheese, a nod to her Aussie background. Use any sourdough you fancy. Allow one slice of sourdough per person. Toasting it on a char-grill will enhance the flavour.
Inroduction
About this Recipe
By: Sheridan Rogers
I tasted this delicious bruschetta a few weeks ago at Dante West Village in New York when executive chef Mary Bartel had just added it to the menu. Note that she uses Meredith Dairy Goat Cheese, a nod to her Aussie background. The babaganoush can be used to spread over more bruschetta and you can use any flavour sourdough you fancy. Toasting it on a char-grill will enhance the flavour.
Allow one slice of sourdough per person.
Ingredients
- Potato onion sourdough, 1 slice
- Babaganoush, 2 tablespoons (see below)
- Heirloom cherry tomatoes, 10
- Maldon sea salt
- Meredith Dairy Goat Cheese 1/2 piece
- fresh mint leaves, chiffonade
Babaganoush: - eggplants, 3
- tahini, 3 tablespoons
- garlic, finely chopped, 1 1/2 teaspoons
- lemon juice, 1 tablespoon
- extra virgin olive oil, 30ml
- paprika, a pinch or two
- Ravida al Limone exra virgin olive oil
Make the Babaganoush: prick the eggplants all over with a fork and season with oil and salt. Grill over the wood-fire until very soft (you can also do this over a gas flame or in a hot oven though the flavour will be different).
When cool enough to handle, peel and strain in a colander for at least one hour. Place in a food processor or blender and blend with the tahini, garlic, lemon juice, olive oil, paprika and salt until smooth.
Quarter the cherry tomatoes and marinade with a little extra virgin olive oil and salt.
To serve: Toast the bread, preferably on a char-grill on both sides, then spread the Babganoush over it. Top with tomatoes, seasoning with a touch of Maldon sea salt and Ravida al Limone. Break the Meredith Dairy Goat Cheese into small piece and scatter over the tomatoes. Finish with the mint and some freshly cracked black pepper.
PER PERSON
Note: If you can’t find Ravida al Limone, look for a lemon-flavoured extra virgin olive oil.