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.

No additional tips available.

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

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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.

Crostini With Eggplant And Pine Nut Puree

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