Eggplant Crostini Recipe

Name: Eggplant Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat grill to medium-high heat.
2
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.
3
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.
4
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.
5
Wine note: Bourillon-D'orleans Vouvray Sec, Vieilles Vignes, Coulee d'Argent 2008 ($22), is a bright, crisp, medium-bodied chenin blanc from the Touraine region of the Loire Valley. Its racy backbone of lemongrass and straw has enough body and acid to stand up to the grill flavors and cut the creamy tartness of the yogurt. --Alexander Spacher

233

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

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 13 ingredients. The key ingredients include: 1 (1-pound) eggplant, 1/4 cup extra-virgin olive oil, divided, Cooking spray, 16 (1/2-ounce) slices multigrain baguette, and more.

Yes, Eggplant 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 Crostini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions