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Eggplant crostini
Savory recipes
Summer
Under 30 minutes
Végétarienne
Difficulty level: Easy
Poêle
Prep time
15 minutes
Cooking time
20 minutes
Serves
4 people
A gourmet sandwich that keeps the summer going!
In September, you can still enjoy beautiful summer vegetables thanks to this crostini sandwich made with grilled eggplant, tomatoes, and mozzarella.
Easy to prepare, colorful, and chock-full of Mediterranean flavors, it can be served as a main course or as a hearty appetizer. The perfect treat for the back-to-school season!
In September, you can still enjoy beautiful summer vegetables thanks to this crostini sandwich made with grilled eggplant, tomatoes, and mozzarella.
Easy to prepare, colorful, and chock-full of Mediterranean flavors, it can be served as a main course or as a hearty appetizer. The perfect treat for the back-to-school season!
Method
- Wash then slice the eggplants lenghtwise. Sprinkle with salt and let drain for a few minutes.
- Heat a skillet with a drizzle of olive oil and sauté the eggplant slices until they are golden brown.
- In the same skillet (after removing the eggplant), heat a drizzle of olive oil over high heat. Add the 2 minced garlic cloves, then the halved cherry tomatoes and the minced sun-dried tomatoes. Season with salt, pepper, a little sugar (if desired), and a few oregano leaves. Let simmer for a few minutes.
- Toast the slices of bread until they are crispy.
- Prepare the pistou (provençal name for pesto): blend the basil leaves, pine nuts, Parmesan, garlic, olive oil, and water. Season with salt and pepper.
- Place some grilled eggplant, a thick slice of mozzarella, a little pistou, some cherry tomatoes, and some sun-dried tomatoes on each slice of bread. Add an extra drizzle of pistou, then garnish with a few purple olives (or Italian capers) and some lightly oiled arugula leaves for a shimmering finish.
- Serve and enjoy!
Ingredients
Crostini:
- 4 slices of French sourdough bread
- 3 eggplants
- 6 cloves of garlic
- 25 dried tomatoes
- 150 g (1 cup) cherry tomatoes
- Oregano
- 2 cloves of garlic
- 2 mozzarella balls
- Olive oil
- Large purple olives
- 50 g (one large handful) of arugula
Pistou:
- 1 bunch of basil
- 50 g (1/3 cup) pine nuts
- 100 g (1 cup) Parmesan cheese
- 6 cl (1/4 cup) olive oil
- 1 clove of garlic
- 5 cl (3 tbsp + 1 tsp) water
- Salt, pepper
Utensil
Fry pan
The benefits of cooking with a frying pan
With its round and shallow shape, this versatile utensil allows you to cook to your taste a variety of foods, from steaks to whole fish, burgers, meatballs, and all sorts of sauteed vegetables, pasta or cereals.
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