Eggplant Puree Crostini
Ingredients
Crostini
- 1 loaf Italian Bread (sliced 1" thick)
- 1 clove Minced Garlic
Eggplant Puree
- 1 Large Eggplant (peel, salt, rinse, drain and cut into 1" cubes)
- ¼ cup Olive Oil
- 1 Finely Diced Onion
- 3 cloves Minced Garlic
- 1-2 Diced Tomatoes
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- 2 tsp Chopped Basil
Instructions
Crostini
- Prepare crostini by rubbing sliced Italian Bread with a little fresh Garlic and toast until golden and crispy. Garnish with a shave of parmesan cheese and a drizzle of olive oil.
Eggplant Puree
- Place In large skillet Olive Oil, Onion, Garlic and Eggplant cubes and cook until eggplants are brown and tender.
- Add Tomatoes, Salt, Black Pepper, Onion Powder, Garlic Powder and Basil.
- Spoon cooked eggplant mixture on crostini.
