in Recipes

Eggplant – Crostini a la malanzan

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Ingredients for 4 servings:

  • 1 large eggplant(s)
  • 6 tbsp olive oil
  • 4 sprigs basil, fresh
  • 100 g yogurt (low-fat yogurt)
  • 2 cloves garlic
  • salt and pepper
  • Ciabatta or baguette

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Ciabatta or baguette, toasted, with delicious eggplant puree

Preheat oven to 180°C. Wash, trim, and finely dice the eggplant. Line a baking dish, casserole dish, or similar with baking paper. Add the eggplant cubes, drizzle with 5 tablespoons of olive oil, and season with salt. Cook in the oven for about 25 minutes, stirring occasionally. Place the cooked eggplant cubes in a bowl and puree with a hand blender. Stir in roughly chopped basil, crushed garlic, yogurt, and 1 tablespoon of olive oil. Season with salt and pepper. Delicious served warm or cold on toasted ciabatta or baguette. Also great for dipping with raw vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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