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.

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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