Crostini With Eggplant And Pine Nut Puree Recipe

Name: Crostini With Eggplant And Pine Nut Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound eggplant; Olive oil; ⅓ cup pine nuts; 1 to 2 cloves garlic, peeled; Sea salt; Fresh lemon juice to taste; Freshly ground pepper; 1 tablespoon chopped mint; 2 tablespoons chopped parsley; 2 tablespoons chopped basil; Toasted baguette slices, or crackers; Whole basil leaves for garnish

Servings: persons

1 pound eggplant
Olive oil
⅓ cup pine nuts
1 to 2 cloves garlic, peeled
Sea salt
Fresh lemon juice to taste
Freshly ground pepper
1 tablespoon chopped mint
2 tablespoons chopped parsley
2 tablespoons chopped basil
Toasted baguette slices, or crackers
Whole basil leaves for garnish

1
Heat broiler.
2
Peel, and trim eggplant, and slice into rounds about 1/2 inch thick.
3
Lightly brush both sides of each slice with oil, arrange on a sheet pan, and broil about 6 inches from heat until golden, 7 to 10 minutes.
4
Turn, and brown the second side.
5
Remove from broiler, and stack slices so they steam to finish cooking.
6
Toast pine nuts in a small skillet over low heat, shaking often, until golden.
7
Cool.
8
Using a large mortar and pestle, grind pine nuts with garlic and 1/2 teaspoon salt until smooth.
9
Coarsely chop eggplant, add to mixture, and work into a somewhat rough puree with the pestle or in a food processor.
10
Add a little lemon juice to sharpen the flavor.
11
Taste for salt; add more if needed, and season with pepper.
12
Stir in herbs.
13
Spread on baguette slices or crackers, and garnish with a basil leaf.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound eggplant, Olive oil, ⅓ cup pine nuts, 1 to 2 cloves garlic, peeled, and more.

Yes, Crostini With Eggplant And Pine Nut Puree falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crostini With Eggplant And Pine Nut Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions