Eggplant Crostini

(1 vote)

1 clove garlic, crushed
1/2 cup olive oil
1 loaf of thin, crusty bread
1 eggplant, diced
3 tomatoes, skinned, seeded, and diced
handful of fresh parsley, chopped
6 basil leaves, finely shredded
salt and pepper, to taste

Mix the garlic with half of the olive oil. Slice the bread on the diagonal into 16 pieces. Brush both sides of each slice with the garlic and oil mixture. Bake at 300 F until golden.

To prepare the eggplant, preheat the oven to 375 F. Mix the eggplant with the remaining oil, and roast until golden; let cool.

Combine the eggplant with the tomatoes, parsley, and basil, and season with salt and pepper.

Arrange the eggplant mixture on top of the bread slices, and serve.

TOP TIP: To peel tomatoes easily, try this simple trick. Place the tomatoes in boiling water for 30 seconds, then remove them with a slotted spoon, and immediately plunge them into cold water to stop the cooking process. Use a sharp paring knife to pull the skins off.

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