Eggplant Crostini

I absolutely love eggplant!  It’s one of those things that you can make anything with and it has such a meaty quality to it that it doesn’t seem like a boring veggie.  Eggplant crostini is something that I have been wanting to try for awhile and experiment some with wine pairings.  The meaty qualities of eggplants means that you can change what wines you might drink with it depending on how you make it.  This dish was a lighter way to use eggplant since it was a pureed spread that was topped with arugula and tomatoes.  It was a great refreshing dish that would be a perfect summer appetizer.  Pair it with a light, slightly sweeter white wine.  The lemon juice combined with eggplant creates and acidic taste that a slightly sweeter wine can cut through.  I made mine in a bigger form and ate it for dinner one night in an effort to experiment, so don’t hesitate to try it that way because it ended up being a fabulous light summer dinner!

Eggplant Crostini

adapted from cookinglight.com

  • 1  (1-pound) eggplant
  • 1/4  cup  extra-virgin olive oil, divided
  • Cooking spray
  • 16  (1/2-ounce) slices multigrain baguette (I used a multigrain flatbread)
  • 1/2  teaspoon  salt, divided
  • 2 1/2  tablespoons  fresh lemon juice, divided
  • 1/4  cup  whole-milk plain Greek yogurt
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 1  garlic clove, minced
  • 1  cup  arugula
  • 1  cup  red, orange, yellow, and green cherry tomatoes, quartered  ( **I used just red cherry tomatoes and drizzled them with olive oil and roasted                  them in the oven for about 40 minutes and would definitely recommend it!)
  • 2  tablespoons  fresh mint leaves, torn (I substituted basil because I prefer the flavor)
  • 1  ounce  Parmigiano-Reggiano cheese, shaved
Preheat grill to medium-high heat.  Slice eggplant into 1-inch-thick slices; brush both sides evenly with 1 tablespoon oil. Place eggplant in a single layer on a grill rack coated with cooking spray; grill 6 minutes on each side or until eggplant is tender. Brush both sides of bread slices evenly with 2 tablespoons oil. Place bread slices in a single layer on a grill rack coated with cooking spray; grill 1 minute on each side or until toasted.

Combine eggplant, 1/4 teaspoon salt, 1 tablespoon juice, and next 3 ingredients (through garlic) in a food processor; pulse until coarsely chopped. Spoon about 1 heaping tablespoon eggplant mixture on each bread slice.

Combine arugula, tomatoes, and mint in a bowl. Drizzle with remaining 1 1/2 tablespoons juice and remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon salt; toss to coat. Divide salad mixture evenly among bread slices; top evenly with cheese.

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Explore posts in the same categories: appetizer, Vegetarian

One Comment on “Eggplant Crostini”

  1. katie Says:

    wow this looks wonderful! we will have to try it before the eggplant is no longer at the farmers market!
    ps I have a really tasty recipe for Thai chicken pizza i think you would really like… ill have to send it to you!


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