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Eggplant Bruschetta
Last week I saw the movie Julie and Julia and I couldn't help but do a recipe in honor of it. But considering my love of simplicity and local ingredients, I was drawn to the tomato bruschetta that Julie Powell made in the beginning of the movie. After the movie I felt like I had been neglecting butter and using mostly olive oil. Butter can be a great local fat source with tons of flavor. While I would never show any favoritism towards either fat because they are both divine ingredients that have their place, I have been using my share of butter since seeing the movie. Julie and Julia is a movie based on a book food blogger, Julie Powell wrote documenting her attempts at cooking every single recipe in Julia Child's Mastering the Art of French Cooking.
Instead of the tomato bruschetta in the movie, I added eggplant to the repertoire. While this may seem overly unsophisticated, I am being totally honest when I say that this was one of the single best recipes I've made in a while. Use the best local, seasonal heirlooms and eggplant that you can find for this because you can taste it in every bite.
INGREDIENTS
| 1 | large eggplant, peeled, cut into 1-inch cubes |
| 3 tbsp | organic olive oil |
| 1 tsp | sea salt |
| ¼ tsp | freshly cracked pepper |
| ¼ tsp | dried thyme |
| 2 | large heirlooms, chopped |
| 2 tbsp | local butter |
| 1 | fresh local baguette |
PREPARATION:
Method
- Preheat oven to 350 degrees.
- Spread eggplant out on an 8 x 8 inch baking pan and add olive oil, salt, pepper, and thyme. Bake for 15 minutes.
- Remove from the oven and place on top of the oven (where it is still warm). Add tomatoes and let the flavors meld, cooking the tomatoes slightly in the hot eggplant.
- At the same time cut baguette into 2-inch thick slices. Melt butter in a pan and toast the slices of baguette.
- Serve the bruschetta by spooning the mixture onto the baguette and seasoning with a pinch of salt.
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