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Eggplant Crostini

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Ingredients for 4 servings:

  • 300 g eggplant(s)
  • 200 g tomatoes
  • 125g mozzarella
  • 2 tbsp olive oil
  • 1 tbsp mixed herbs
  • 8 slices of baguette

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash, trim, and dice the eggplants. Briefly immerse the tomatoes in boiling water, peel off the skin, and deseed if necessary. Dice the flesh. Cut the mozzarella into small cubes. Fry the eggplants in hot olive oil until golden brown. Add the tomatoes and herbs and stir in. Remove the pan from the heat, let cool slightly, and add the mozzarella. Spread the eggplant mixture onto the baguette slices and bake in a preheated oven at 200°C (gas mark 3, fan oven 175°C) for about 5 minutes.

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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.

Karniyarik

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