Baking an eggplant brings out a somewhat unexpected smoky character (think of baba ghanoush). Be sure to pierce the eggplant before cooking, or it might explode. Once you’ve peeled the baked eggplant, all it needs is a rough stirring to turn it into a coarse puree. Resist the urge to stick it in the food processor. This not only dirties extra dishes but also gives the eggplant the texture of baby food.
6 SERVINGS
2 |
1-pound eggplants |
2 |
teaspoons minced garlic |
1 |
teaspoon minced fresh rosemary |
1 |
tablespoon fruity olive oil |
|
Salt |
2 |
teaspoons red wine vinegar |
1 |
teaspoon fresh lemon juice |
1 |
tomato, diced |
1 |
baguette |
|
About 2 ounces pecorino Romano |
Heat the oven to 400 degrees. Pierce the eggplants in 2 or 3 places with a sharp knife and place them on a jelly-roll pan or in a baking dish. Bake until the flesh is soft and the eggplants have collapsed, about 1 hour. Remove from the oven and let cool.
When the eggplants are cool enough to handle, peel away the skin and coarsely chop the flesh. Put the flesh in a bowl with the garlic, rosemary and olive oil and stir roughly with a wooden spoon so that the eggplant shreds and breaks apart into chunks but does not become a smooth puree. Stir in 1 teaspoon salt, the vinegar and lemon juice. Taste and adjust the salt. Gently stir in the tomato.
Slice the baguette about ¼ inch thick. Toast the bread slices under the broiler or on the grill until browned on both sides. Spoon some of the eggplant mixture on each slice and use a vegetable peeler to shave a thin slice of pecorino Romano on top. Serve at room temperature.