EGGPLANT (BRINJAL) BRUSCHETTA
What makes this spread different from the classic tomato spread is that it is creamy and made from eggplant. Nutty flavor of Parmesan, slight hint of garlic and dill, salt from the feta and coolness of the yogurt all comes through.
1 large eggplant (peel, dice into small cubes, spray with cooking oil and microwave covered for 3 min.)
1/2 white onion or 2 shallots
2 garlic cloves minced
1 cup Greek yogurt
1/2 cup salty sheep or goat cheese
1/4 cup Parmesan (preferably freshly grated Parmigiano-Reggiano)
1/4 cup sun dried tomatoes finely chopped
1 to 2 tbsp fresh dill
1 to 2 Thai chilli seeded and minced
2 tbsp olive oil
1/4 tsp caraway seeds or cumin
1/2 tsp onion seeds
1/3 red chile powder or flakes / to taste
1/ 2 tsp sea salt
Temper caraway and onion seeds in hot oil, reduce heat and add red chile powder, garlic and onion. Saute until soft.
Add and sear eggplant for few minutes, then turn off heat and add sun dried tomatoes, salt, green chiles and after it cools – Parmesan, goat cheese, dill and yogurt. Fold gently all the ingredients.
Enjoy with any Italian bread, sour dough, pita or bagel – soft or toasted / dry or garlic buttered. To the bread add a thin slice of fresh mozzarella, tomato and eggplant spread.