Roasted Eggplant and White Bean Crostini

1. 1

   Place an oven rack in the middle of the oven and preheat the oven to 450F.

2. 2

   Put the eggplant on a parchment paperlined rimmed baking sheet.

3. 3

   Drizzle with olive oil and season with salt and pepper.

4. 4

   Roast for 20 to 25 minutes, until golden brown.

5. 5

   Set aside to cool.

6. 6

   While the eggplant is roasting, preheat a grill pan over medium-high heat.

7. 7

   Drizzle the bread slices with olive oil on both sides and arrange in the pan.

8. 8

   Cook until both sides are pale golden and crisp, about 5 minutes total.

9. 9

   Set aside to cool.

10. 10

    In the bowl of a food processor, combine the cooled eggplant (flesh and skin), beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

11. 11

    Pulse until the mixture is coarsely chopped.

12. 12

    With the machine running, gradually add the 1/3 cup olive oil and process until the mixture is creamy.

13. 13

    Season with salt and pepper, if needed.

14. 14

    Spoon the spread into a small bowl and serve with the bread slices.

15. 15

    Alternatively, spoon the spread over the bread and arrange on a serving platter.

* Per serving · 4 servings · Values may vary.

No additional tips available.