Great Bar Food at Home


Eggplant Pizzettes

Serves 4 to 6 as bar bites

Eggplant Pizzettes


Eggplant rounds serve here as mini-pizzas, flavored with the smoky, sweet undertones of barbecue sauce, balsamic vinegar, and sun dried tomatoes. Pecan bits, toasted on a blanket of melting cheese, add a satisfying, crunchy bite. For a bread-like complement, serve with long, thin grissini (Italian breadsticks), stuck in a tall, narrow glass.

Use a barbecue sauce on the sweet and smoky side (I prefer Stubb's Smokey Mesquite Bar-B-Q Sauce). If you use oil-packed sun dried tomatoes, instead of dry-packed ones, you can skip microwaving the sauce to reconstitute the tomatoes.

  • 1/3 cup chopped dry-packed sun dried tomatoes
  • 1/4 cup barbecue sauce (see headnote)
  • 3 tablespoons balsamic vinegar
  • 1 eggplant (about 1-1/4 pounds)
  • 1/4 cup basil oil, or extra virgin olive oil
  • 8 ounces sliced smoked provolone
  • 3 tablespoons finely chopped shallot or red onion
  • 1/4 cup finely chopped pecan pieces
  • Choppped fresh mint or basil for garnish (optional)

1. Preheat the broiler. Line a baking sheet with foil and lightly spritz with nonstick spray.

2. Stir together the tomatoes, barbecue sauce, and vinegar in a microwave safe container. Partially cover (to prevent splattering) and microwave on high 60 seconds, stirring half way through, to soften the tomatoes.

3. Slice the eggplant into 1/2-inch-thick rounds. Arrange the slices in a single layer on the baking sheet. Brush the oil on both sides of each slice. Broil 5 to 6 inches from the heat, for 5 to 7 minutes, until the pieces start to brown. Flip the rounds over and broil another 5 to 7 minutes, until the pieces are mostly cooked through and easily pierced with a fork, but not mushy.

4. Smear a bit of the sauce on each slice. Cover with the cheese, casually tearing the slices with your fingers to fit (pieces can overlap). Sprinkle the shallot over the cheese and top with the pecan pieces.

5. Broil for 3 to 5 minutes more, until the cheese softens and gently melts (watch closely so the pecans don't burn). If desired, garnish with fresh mint or basil, and serve.

  • from:
  • Great Bar Food at Home
  • by Kate Heyhoe
  • John Wiley & Sons, Inc.
  • $17.95, 128 pages
  • ISBN-10: # 0471781835
  • ISBN-13: 978-0471781837
  • Reprinted by permission.

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This page created September 2007


Great Bar Food

Buy the Book

Book Reviews

Kate Heyhoe


Gougère, page 22


GBF Gift
and Party Ideas

Ideal travel
and gift size:

  • Carry it on-board, or mail—about 8-inches square

Craft a gift basket:

  • Add martini glasses and olives, or wine and cheese

Give to your hosts:

  • With or without wine, for dinners, parties & holidays

For a first date
at home:

  • Mix the drinks and dine in

Cheers to Newlyweds:

  • Ease into married life, enjoy bar food in your new home

Dress for cocktails:

  • Throw a bash with easy bites

Oscar Parties:

  • Eat like movie stars with caviar, crab cakes, and more

Deviled Eggs
Cocktail Onion'd
Deviled Eggs, page 30


The Book

Why I Wrote This Book
About the Book
Table of Contents


Sample Recipes

Santa Fe-Caesar Crema

Santa Fe-Caesar Crema

Eggplant Pizzettes

'21' Crab Cakes

Cucumber Ginger Salad



  • Nearly 50 recipes
  • 28 luscious photos
  • Hardcover, full color
  • Pairing guide: bar food & drink
  • Legendary tales & great bar lore

(Web Only)

Glamorous Garnishes
for Bar Food at Home

"Spiritual" Cooking
From Friars to Fruitcakes

Mignonette? Mais Oui!


Tasty Bytes

  • "A little bad taste is like a nice dash of paprika."
    —Dorothy Parker
  • Bemelmen's Bar has been called "a rumpus room for sophisticated adults."
  • Few bites appeal as much as melted cheese spooned into small tortillas...
  • Gastropubs Invade U.S.!
  • A bacaro swells at midday and early evening...
  • Food was never the attraction at Studio 54, for the cocaine-sniffing clientele...
  • Café Society didn't end with Repeal. It simply staggered into the daylight...
  • Lusty Spanish smoked paprika will change your life...

Salmon Sliders
Salmon Sliders, page 40