Fritters with Eggplant Caviar, Tuna and Pesto The Food & Wine Magazine Classic at Aspen, June 2003 Makes 40 hors d'oeuvres For the Pesto: 2 bunches basil (about 8 ounces), leaves only, washed 1/2 clove garlic, peeled 1 teaspoon pine nuts, very lightly toasted 1 teaspoon finely grated fresh Parmesan cheese 1/2 cup extra-virgin olive oil 1.   Bring a medium pot of salted water to a boil. Plunge the basil into the boiling water and blanch for 2 minutes. Drain the leaves and hold under running cold water to cool. Drain, and squeeze the leaves of excess water. 2.  Put all the ingredients in a food processor and process until smooth, about 2 minutes. Transfer to an airtight container and refrigerate. (The pesto can be made one day ahead. This recipe makes 1 cup. The extra sauce can be used to toss with pasta or as a spread on toasted croutons or sandwiches.) For the Eggplant Caviar: 1/3 cup extra-virgin olive oil 3 medium eggplants, ends removed, split lengthwise 1/2 cup scallions, white part only, thinly sliced 1 red bell pepper, cut into 1/8-inch dice 1/2 small jalapeño pepper, split, seeded, and finely chopped, or a pinch of cayenne pepper 4 small white mushrooms, thinly sliced 1 large tomato, peeled, seeded and cut into 1/8-inch dice 2 cloves garlic, finely chopped 3 sprigs basil, leaves only, finely chopped 2 tablespoons minced chives Salt and freshly ground pepper 1.   Center a rack in the oven and preheat the oven to 350 degrees F. 2.   Brush a jelly roll pan with 1 tablespoon of the olive oil. Season the eggplant halves with salt and pepper and place, skin side up, on the baking pan. Bake in the oven until soft and cooked through, 30 to 45 minutes. Remove from the oven and set aside to cool. 3.   Warm 1 tablespoon of the olive oil in a small skillet over medium heat. Add the scallions, red pepper and cayenne, season with salt and pepper, and cook for 5 minutes, stirring frequently, without browning. Transfer the mixture to a plate, return the pan to the heat and add another tablespoon of olive oil to the pan along with the mushrooms. Season with salt and pepper and cook until all of the moisture has evaporated from the pan, 5 to 7 minutes. Remove the pan from the heat and set aside to cool. 4.   Scoop out the eggplant pulp (discard the skin) onto a large cutting board. Add the mushrooms and chop finely. Transfer to a bowl and add the scallion-pepper mixture, tomato, garlic, basil, chives and the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste and mix well to combine. (The eggplant can be made up to a day ahead kept covered in the refrigerator.) Assembly: Peanut oil 10 wonton wrappers, thawed if frozen Salt 8 to 10 ounces sushi-quality tuna loin, cut into 1/4-inch dice 2 tablespoons extra-virgin olive oil Freshly squeezed juice of 1/2 lemon Freshly ground pepper Small basil leaves, for garnish 1.   Stack 5 wonton wrappers and cut diagonally into quarters. Repeat with the remaining wrappers. 2.  Pour 3 to 4 inches of peanut oil into a deep pot or casserole and heat the oil until it reads 350 degrees F on a deep-fat thermometer. Fry the wonton wrappers in batches until golden brown, 10 to 15 seconds (please check timing) for each batch. Using a slotted spoon, carefully lift the fritters out of the oil and onto a paper towel-lined plate. Pat off any excess oil and season with salt. 3.   Toss together the tuna with the olive oil and lemon juice and season to taste with salt and pepper. Place a small amount of eggplant caviar onto each fritter. Top with a tuna slice and a small dollop of pesto and garnish with a basil leaf. Serve immediately. Back to top