Roasted Eggplant Crostini with Salmon

Hello my friends, 


Recently I received an email from one reader. I love emails from fans, I just feel like I am flying in the clouds..
She is funny and made me smile from ear to ear. Her attempt to make a bread from my recipe was success and she continue to write, which gave me an idea to ask her "What is her favorite food, or dish of all time? Like the best that she ever ate and could eat all the time?"
 -She couldn't decide..but than saddled on more Mediterranean cuisine. Being lover of eggplants, fish and spicy food, I thought to make something she can actually make practically in no time at all and enjoy eating. 
 I made three dishes, just to give her a choice to pick one of them..I love my fan, what can I say! 
So today's recipe is dedicated to one special girl from Chicago "Sunkizzst" (very artistic name..ok we are not saying real name..she is an artist:))

Serves 4

Ingredients:

slightly adapted from Epicurious

• Nonstick Olive oil spray
• 2 eggplant, trimmed, halved lengthwise
• 1 cup chopped onion
• 1 tbs. Olive oil
• 2 Tbs. Chicken broth, low-sodium
• 1 tsp. Garlic, minced
• 1 cup Ripe Tomatoes with added puree (you can do it yourself or used canned one)
• 1Tbs. chopped fresh basil
• Salt and Pepper to taste (about pinch of each)
• 1 Bread loaf (Baguette or Italian Bred) , sliced into 1/2-inch-thick , toasted or grilled.
• 6 oz Salmon for each serving

Directions:

1. Preheat oven to 400°F.
2. Spray baking sheet with Olive oil spray. 
3. Place eggplant halves cut side down on prepared baking sheet. Bake until eggplant is brown and tender, about 30 minutes. Cool slightly. 
4. Using large spoon, scoop out eggplant pulp and discard skin;place it in the bowl and set aside.
5. Sauté chopped onion with 1 tsp. Olive oil until soft and than add minced garlic.
6. Add broth to onion and garlic and bring to boil. 
7. Add pureed tomatoes; turn down the heat and simmer until flavors blend, about 5-8 minutes. 
8. Add eggplant, stir and simmer until mixture thickens slightly, about 5 minutes. 
9. Season with salt and pepper and stir again.
10. Remove from heat. Cool. 
11. Mix in basil. 
12. Place 1 Tbs. of eggplant mixture on each toasted bread and serve.
13. Grill or pan  Sauté  Salmon.

(Eggplant mixture can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.) 

I made this card for my new friend Sunkizzst and for all of you ladies

Happy International Women's Day!!!

Ladies enjoy your day!!!

Hugs

Your Friend,

Sandra

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