in Italy

Crostini with eggplant and feta paste

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Ingredients for 4 servings:

  • 1 eggplant(s) (approx. 300g)
  • 1 bunch of basil
  • 1 clove(s) garlic
  • 100 g feta cheese
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • Salt and pepper, from the mill
  • 12 slices of Ciabatta (or toast in a pinch)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bake the washed eggplant on a baking tray in a preheated oven at 220°C (200°C fan-assisted oven) for about 40 minutes, until the skin is completely dark and the eggplant is soft inside. Then let the eggplant cool slightly and slice lengthwise, scraping out the flesh. Crumble the feta, finely chop the basil leaves, and press the garlic. Finely puree the flesh with the feta, oil, and lemon juice, then stir in the basil and garlic. Season with salt and pepper. Toast the slices (or bake them in the oven until browned) and spread with the paste—serve immediately.

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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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