Eggplant, Olive, and Caper Crostini + Weekly Menu

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.

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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

Directions:

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!

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Weekly Menu: September 3rd-8th

The long-awaited college football season is in full swing and my beloved Illini play at 3:30 :-D 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?

Go Illini!

Comments

  1. says

    I love olive and capers now, but growing up (and well into my 20s) I seriously disliked both!!! So there may be hope for converting Mr. P! ;)

    The crostini sound great, and I love that you turned a “failed” baking attempt around!!! Great job!

    Have a great weekend!

  2. Michelle says

    Just an FYI, did you know that the Moosewood (inspiration for the cookbook you took that recipe from) is in Ithaca? :)

  3. says

    I could definitely get my mouth around that. I love eggplant! And I’m glad to know someone else has bread flops. I have yet to make a loaf I could consider “good”. But I’m not giving up without a fight! :)

  4. says

    That looks really good Nicole – I am actually not a big fan of olives, but I am trying an olive tomato sauce for a pest meatball sub – I will let you know how it turns out!

    Go Illini! Glad Northwestern won today!

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