Roasted Eggplant Caviar Crostini

• 2 large eggplants (about 1 pound each), halved lengthwise
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 small garlic clove, minced
• 1/2 teaspoon Dijon mustard
• Freshly ground pepper
• 8 Crostini Toasts

1. Score the cut sides of the eggplants in a crisscross pattern and sprinkle with 1 tablespoon of salt.
2. Arrange the eggplant halves, cut side down, on a large platter, cover with a baking sheet and weight down with cans.
3. Let stand for 1 hour to press the moisture from the eggplants.
4. Preheat the oven to 375.
5. Spread 1 tablespoon of the olive oil on a baking sheet.
6. Pat the eggplants dry with paper towels and set them, cut side down, on the baking sheet.
7. Bake the eggplants for about 1 hour, or until very soft.
8. Let cool slightly, then remove the skin and seeds and finely chop the pulp.
9. Put the pulp in a strainer and press out as much moisture as possible.
10. Transfer the eggplant to a food processor and stir in the garlic and mustard, some pepper and the remaining 1 tablespoon of olive oil.
11. Refrigerate the eggplant caviar overnight.
12. Let the eggplant caviar return to room temperature, then spread each Crostini Toast with a heaping teaspoon of the eggplant caviar and serve.

eggplants, kosher salt, extravirgin olive oil, garlic, mustard, freshly ground pepper, crostini

Taken from www.foodandwine.com/recipes/roasted-eggplant-caviar-crostini (may not work)