Name: Eggplant crostini
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1 small eggplant; 2 garlic cloves, peeled and left whole; 1 tbsp olive oil; ½ tsp finely chopped fresh oregano, thyme or parsley, or a mix (in Tuscany we use nepitella, a minty wild herb); Salt; 15 thin slices of toasted bread (baguette-size)

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Eggplant crostini

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Crostini are little toasts you can top with whatever is in season. Eggplant is a famous oil sponge, so here we brown it in a dry pan first and add just a spoonful of oil at the end: all the flavor, a lot less grease.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings
Cuisine: Italian
Diet: Dairy-Free, Vegan, Vegetarian

Ingredients

1 small eggplant
2 garlic cloves, peeled and left whole
1 tbsp olive oil
½ tsp finely chopped fresh oregano, thyme or parsley, or a mix (in Tuscany we use nepitella, a minty wild herb)
Salt
15 thin slices of toasted bread (baguette-size)

Instructions

Cut the eggplant into 1 cm (½ in) cubes.
Heat a nonstick pan with no oil. Stir-fry the eggplant until golden all over, about 5 minutes.
Add the olive oil and the garlic, and keep stir-frying until the eggplant is soft, about 5 more minutes. Season with salt.
Stir in the herbs. Remove the garlic and spoon the eggplant onto the toasted bread.

Eggplant crostini (crostini di melanzane)