Eggplant Crostini Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Although this recipe calls for a regular globe eggplant, if you see baby eggplants or other fresh seasonal varieties, they will work just as well in this tangy appetizer.
Ingredients
1 (1-pound) eggplant
1/4 cup extra-virgin olive oil, divided
Cooking spray
16 (1/2-ounce) slices multigrain baguette
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
2 tablespoons fresh mint leaves, torn
1 ounce Parmigiano-Reggiano cheese, shaved
Instructions
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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