Food Recipes Appetizers Dips & Spreads Eggplant Caviar Be the first to rate & review! Plus: More Appetizer Recipes and Tips By Hubert Keller Hubert Keller Keller learned from such masters as Bocuse, Lenôtre and Vergé, and his pedigree is evident in his brilliant command of classical French cuisine. Food & Wine's Editorial Guidelines Updated on March 28, 2015 Save Rate PRINT Share Close Yield: 4 Cook Mode (Keep screen awake) Ingredients 1 large eggplant, halved lengthwise 1 tablespoon olive oil 1 small French baguette (about 6 ounces), sliced 1/4 inch thick Vegetable cooking spray 1 medium red bell pepper, cut into1/8 -inch dice 1 small onion, minced 2 garlic cloves, minced 1 large tomato—peeled, seeded and cut into1/8 -inch dice 3 tablespoons fresh lemon juice Salt and freshly ground pepper 2 tablespoons minced chives 1 tablespoon minced fresh basil Directions Preheat the oven to 350°. Brush the cut sides of the eggplant with 1 teaspoon of the olive oil. Set the eggplant, cut sides down, on a baking sheet and roast for about 1 hour, or until tender and collapsed. Let cool. Arrange the bread slices on another baking sheet and spray lightly with cooking spray. Bake for about 8 minutes, or until golden and crisp. Heat 1 teaspoon of the olive oil in a nonstick skillet. Add the red pepper, onion and garlic and cook over moderate heat, stirring occasionally, until the vegetables are softened but not browned, about 6 minutes. Transfer to a bowl and let cool. Using a spoon, scrape the eggplant flesh from the skin; discard the skin. Finely chop the flesh and add the eggplant to the sautéed vegetables. Stir in the tomato, lemon juice and the remaining 1 teaspoon oil. Season with salt and pepper and refrigerate until slightly chilled. Stir the chives and basil into the eggplant caviar and serve with the croutons. Make Ahead The eggplant can be refrigerated for up to 1 day; store the croutons at room temperature. Let the caviar stand at room temperature for 20 minutes before serving. Notes One Serving Calories 216 kcal, Protein 6 gm, Carbohydrate 38 gm, Cholesterol 0, Total Fat 5.5 gm, Saturated Fat .7 gm. Suggested Pairing The peppers and tomatoes in the eggplant appetizer point to a light, crisp, herbaceous Sauvignon Blanc from France. Originally appeared: May 1996 Rate It Print