So, you've got a lady friend and you've managed to talk her into a dinner at your place date. Now, if this is an early date in your budding romance, or if it's an old flame, a date night in can be invigorating. Either way, it's good to keep a few things in mind. Besides cleaning your place up, one of the most important things about these dates is the planning.
It's always a good idea to have a little appetizer ready when she gets over. Something to snack on and pour some wine with. An appetizer for conversation if you may. This one is courtesy through a quick browse of Smitten Kitchen on my iPhone in the market.
This eggplant bruschetta is a really nice conversation starter. It's really simple to make, you can make it way ahead and it's tasty. It's also beautiful. All you need is some toasted slices of baguette or ciabatta and a little bowl of this stuff and you two can talk and have a glass of wine while you finish dinner.
Good luck, cowboy.
Eggplant Bruschetta
makes about 1 cup of topping
total time: about 30 minutes
Ingredients:
3 Tbsp. olive oil, divided plus more for bread
1 chinese eggplant, cut into 1/2 dice
1/4 cup crumbled feta cheese
2 tsp red wine vinegar
1 scallion, thinly sliced
kosher salt, to taste
cracked black pepper, to taste
10-12 slices of baguette cut into 1/2 inch slices
Method:
Have oven preheated to 425F
1.) In a medium bowl, toss eggplant with 2 Tbsp oil. Pour on to a baking tray lined with parchment paper. Roast for 20 minutes, tossing once to brown evenly. Remove from oven and allow to cool.
2.) When cool add to medium bowl and toss with remaining Tbsp of olive oil, feta cheese, vinegar, scallion. Season with salt and pepper to taste. Set aside or refrigerate until ready to serve.
3.) Slice baguette and drizzle each slice with a little olive. Season with salt and toast in the oven for 10-15 minutes to until browned.
To serve simple place the eggplant on the bread and enjoy!
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