Eggplant and Olive Whole Wheat Crostini Recipe

Name: Eggplant and Olive Whole Wheat Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 1 1 1/4-pound eggplant, trimmed, halved lengthwise; 1 cup chopped onion; 2 tablespoons canned low-salt chicken broth; 1 teaspoon minced garlic; 1 cup canned crushed tomatoes with added puree; 2 tablespoons dry white wine; 3 tablespoons chopped fresh basil; 3 1/2-inch-thick country-style whole wheat bread slices (each about 5x3 inches), toasted, quartered; 2 tablespoons chopped pitted brine-cured black olives (such as Kalamata)

Servings: persons

1
Preheat oven to 400F.
2
Spray baking sheet with vegetable oil spray.
3
Place eggplant halves cut side down on prepared baking sheet.
4
Bake until eggplant is brown and tender, about 30 minutes.
5
Cool slightly.
6
Using large spoon, scoop out eggplant pulp (discard skin).
7
Coarsely chop eggplant; transfer to bowl.
8
Combine onion and broth in medium nonstick skillet.
9
Saute over medium heat until onion is tender, about 10 minutes.
10
Add garlic; stir 1 minute.
11
Add tomatoes; simmer until flavors blend, about 8 minutes.
12
Add eggplant and wine; simmer until mixture thickens slightly, about 5 minutes.
13
Season with salt and pepper.
14
Remove from heat.
15
Cool.
16
Mix in basil.
17
(Can be made 6 hours ahead.
18
Cover; chill.
19
Bring to room temperature before continuing.)
20
Divide eggplant mixture among toasts.
21
Sprinkle with olives and serve.

kcal

Calories

Carbs

Protein

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 10 ingredients. The key ingredients include: Nonstick vegetable oil spray, 1 1 1/4-pound eggplant, trimmed, halved lengthwise, 1 cup chopped onion, 2 tablespoons canned low-salt chicken broth, and more.

Yes, Eggplant and Olive Whole Wheat Crostini 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!

Eggplant and Olive Whole Wheat Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions