Zov Karamardian of Zov's Bistro, Part 3

Categories: On the Line
zov3.jpg
Photo by Kimberly Valenzuela
As promised, in today's edition, the last post on our three part profile, Chef Karamardian shares a recipe. But before you see what it is, did you miss Part 1 and Part 2? Click 'em and read 'em.

Grilled Eggplant Olive and Tomato Bruschetta

This is one of those stand by easy appetizers to make, it does not require any special
Ingredients, they are mostly things that you already have. It is delicious and healthy and everyone loves them. You can substitute roasted red or yellow peppers, or add sundried tomatoes for added flavor. Have fun making them. A great topping for grilled foods.

4 tablespoons extra virgin olive oil
16 slices from baguette cut into ½ inch thick slices at a diagonal
2 Roma tomatoes cut seeded and diced about
2 tablespoons capers drained
2 tablespoons finely chopped shallots
½ cup cured black olives pitted and diced
4 tablespoons chopped basil
2 tablespoons chopped cilantro
1 eggplant grilled and chopped. Slice, brush with olive oil and grill or bake 10 minutes
½ teaspoon kosher salt
¼ teaspoons freshly ground black pepper
2 tablespoons parmesan cheese

Spread 2 tablespoons of the olive oil on a cookie sheet and dip both sides of the bread slices in the oil. Arrange on the sheet and bake in preheated, 400 oven 2-3 minutes until lightly browned. Remove from oven and set aside.

In a bowl, combine the tomatoes, capers, shallots, olives, olive oil, basil, cilantro, pepper, and salt. Divide the mixture evenly on top of each piece of toast. Sprinkle with cheese. Serve at room temperature. Top each with Italian parsley sprig.

Cooks Note: You can have all the ingredients made ahead of time, but make sure you don't mix them together until ready to serve. The herbs and tomatoes gets oxidized therefore the taste will be altered. Tomatoes should be freshly diced. You can use the leftover mixture on grilled fish or chicken.

Yield: 1 ½ cups



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