minor:
host: c-71-58-61-53.hsd1.pa.comcast.net
username: Escha Ton
revision: 1
summary:
6 to 8 servings
Hands on: 20 minutes
Total time: 1 hour, 20 minutes
2 (1-pound) eggplants
2 teaspoons minced garlic
1 teaspoon minced rosemary
1 tablespoon fruity olive oil
1 teaspoon salt
2 teaspoons red wine vinegar
1 teaspoon lemon juice
1 tomato, diced (about 1/2 cup)
1 baguette
1 ounce Pecorino Romano cheese
Preheat oven to 400 degrees. Pierce the eggplants in 2 or 3 places with a sharp knife, and place them on a jellyroll 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 cool.
When the eggplant is cool enough to handle, peel away the skin, and coarsely chop the flesh. Put the eggplant in a bowl with the garlic, rosemary and olive oil, and stir briskly with a wooden spoon so that the eggplant shreds and breaks apart into chunks but does not become a smooth puree. Stir in the salt, vinegar and lemon juice; taste and adjust seasoning. Gently stir in the diced tomato.
Cut the baguette into 1/2-inch-thick slices. Toast in a broiler or on the grill until browned on both sides. Spoon on some of the eggplant mixture, and use a vegetable peeler to shave a small slice of Pecorino Romano on top. Serve at room temperature.