Bruchetta with Eggplant Caviar

Eggplant caviar is a wonderful spread to make when eggplant is plentiful in summer. The bruschetta can be served already assembled for a causal occasion. For a more formal gathering, present each diner with an individual ramekin of caviar and a plate of toasted baguette slices to make their own.


1 Large Globe Eggplant, about 1 lb.


  1. Preheat oven to 450°.
  2. Heat a large skillet over medium-high heat. Combine 1/2 teaspoon salt, fennel seeds, 1/4 teaspoon black pepper, garlic powder, and oregano.
  3. Brush Chicken with 1 1/2 teaspoons oil, sprinkle spice rub over chicken.
  4. Add 1 1/2 teaaspoons oil to pan, Add chicken, cook 3 minutes or until browned. Turn chicken over and cook 1 minute.
  5. Arrange chicken in an 11 x 7 inch baking dish coated with cooking spray. Bake for 450° for 10 minutes or until done.
Calories: 282, Fat: 11g (sat 2.1g, mono 6.4g, poly 1.7g), Protein: 35.9g, Carbohydrate: 8.8g, Fiber: 1.9g, CholesterolL 94mg, Iron: 2mg, SodiumL 644mg, Calcium: 38mg
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