CROSTINI WITH GRILLED EGGPLANT
- Servings : 12
- Preparation : 15 minutes
- Cook time : 15 minutes
- Calories : 70 cal
- Carbohydrate : 11 g
- Lipid : 2 g
- Fiber : 2 g
- Protein : 4 g
![Crostinis à l'aubergine grillée : l'entrée parfaite à servir à vos invités pendant la saison estivale.](http://www.isabellehuot.com/cdn/shop/articles/crostini_aubergine_caprese_V3_560x420_ae4f75c7-9962-42e0-ac01-5817e404b139_{width}x.jpg?v=1718915505)
Ingredients
- 5 ml (1 tsp) olive oil
- 1 eggplant cut into thin slices
- 1 onion finely chopped
- 375 ml (1 ½ cup) of tomato sauce
- 30-45 ml (2 to 3 tbsp.) chopped fresh basil
Toppings
- Salt and pepper to taste
- 1-2 peeled garlic cloves
- 3 slices of crusty bread, cut into 4
- Cream of cottage cheese to taste (see the recipe and how to do it in the eggplant parmigiana recipe)
- Fresh basil to taste
Steps
1 - In a non-stick pan, heat the oil.
2 - Cook the eggplant slices for 2 to 3 minutes on each side (or until cooked and browned). Season with salt and pepper to taste.
3 - In the same pan, add the onion and cook for 3 minutes
4 - Add the tomato sauce. heat. Add the chopped fresh basil. Add the reserved eggplants.
5 - Cook the pieces of bread for 2 to 3 minutes under the grill (BROIL) or until nicely browned. Remove from the oven. Rub the garlic clove on the toasted bread croutons.
6 - Garnish the croutons with the sauce
7 - Decorate with fresh basil. and serve immediately.
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