Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. It is easy to cook eggplant in too much oil, since it is something of an oil sponge… this recipe seals the eggplant before oil is added so that you use less oil.
One small eggplant (aubergine)
Garlic, 2 peeled cloves, whole
Fresh oregano, thyme or parsley (or all), chopped finely, half a a teaspoonful (in Tuscany we use a minty oregano herb called nipitella)