Eggplant Caviar with Fresh Tomato Coulis - eggplant

Method

• Preheat oven to 400F.
• Place eggplant on baking sheet.
• Pierce eggplant several times with fork.
• Bake until very soft and skin wrinkles and cracks, about 45 minutes.
• Cool slightly.
• Cut baked eggplant in half lengthwise.
• Peel off skin.
• Place eggplant in sieve and let drain 45 minutes.
• Finely chop eggplant.
• Whisk 1/4 cup olive oil, lemon juice and garlic in medium bowl to blend.
• Season to taste with salt and pepper.
• Add eggplant; toss to coat.
• (Can be prepared 6 hours ahead.
• Cover and refrigerate.)
• Bring medium pot of water to boil.
• Add tomatoes to boiling water and blanch 30 seconds.
• Using slotted spoon, transfer tomatoes to bowl of cold water and cool.
• Using small sharp knife, pull skin off tomatoes.
• Core tomatoes and cut in half crosswise; squeeze out seeds.
• Transfer tomatoes to processor and blend until smooth.
• Transfer puree to bowl.
• Mix in remaining 1 tablespoons olive oil, salt and white pepper.
• Let coulis stand until any air bubbles have popped, stirring occasionally, about 45 minutes.
• Spoon cup tomato coulis into center of 4 shallow bowls.
• Using 2 large soup spoons, form eggplant mixture into oval and set atop coulis.
• Repeat, placing 3 ovals in each bowl.
• Garnish each with 1 fresh basil sprig.