EGGPLANT CAPONATA CROSTINI
The tangy relish that tops these crostini is very versatile -- it also works as a quick pasta sauce or sandwich spread. The recipe was adapted from "Everyday Food: Fresh Flavor Fast."Also try:Crostini with Tuna and White Bean Puree, Crostini with Fresh Ricotta and Grilled Radicchio
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 14
Steps:
- In a 5-quart Dutch oven or pot, heat oil over medium-high. Add onion, raisins, pine nuts, garlic, and red-pepper flakes; cook stirring occasionally, until onion has softened, 4 to 6 minutes.
- Add tomato paste, cocoa powder, and sugar; cook, stirring, until tomato paste is fragrant, 2 to 3 minutes. Add eggplant, vinegar, and 1/3 cup water.
- Cover and cook, stirring occasionally, until eggplant is tender and mixture is thick, 7 to 10 minutes. Season with salt and more sugar (up to 1 tablespoon), as desired.
- Preheat a grill pan over medium-high heat. Brush both sides bread with olive oil. Grill, turning once, until toasted and grill marks appear, about 2 minutes per side.
- Top grilled bread with caponata; garnish with basil leaves. Caponata can be refrigerated up to 5 days in an airtight container; let cool completely before storing.
EGGPLANT CROSTINI
Garlicky mashed eggplant is mixed with cheese and lemon juice for a tasty spread for grilled bread.
Provided by Food Network Kitchen
Time 2h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Place the eggplant and garlic on a baking sheet and roast until tender, about 45 minutes. Let cool. Halve the eggplants and scrape the flesh into a bowl; discard the peel.
- Squeeze the softened garlic cloves into the bowl. Stir in the ricotta, Parmesan, lemon zest, lemon juice and oregano. Season with salt and pepper. Spread on grilled bread and serve.
CROSTINI WITH EGGPLANT AND PINE NUT PURéE
Provided by Regina Schrambling
Categories quick, weekday, appetizer
Time 30m
Yield At least 18 crostini
Number Of Ingredients 12
Steps:
- Heat broiler. Peel, and trim eggplant, and slice into rounds about 1/2 inch thick. Lightly brush both sides of each slice with oil, arrange on a sheet pan, and broil about 6 inches from heat until golden, 7 to 10 minutes. Turn, and brown the second side. Remove from broiler, and stack slices so they steam to finish cooking.
- Toast pine nuts in a small skillet over low heat, shaking often, until golden. Cool. Using a large mortar and pestle, grind pine nuts with garlic and 1/2 teaspoon salt until smooth. Coarsely chop eggplant, add to mixture, and work into a somewhat rough purée with the pestle or in a food processor. Add a little lemon juice to sharpen the flavor. Taste for salt; add more if needed, and season with pepper. Stir in herbs. Spread on baguette slices or crackers, and garnish with a basil leaf.
EGGPLANT PILAF WITH PINE NUTS AND CUMIN
A great recipe using eggplant and spices. Adapted from Gourmet magazine. A Russian recipe! The ingredients are also typically African/Middle Eastern.
Provided by Sharon123
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cover the eggplant with water in a bowl and add about 1 1/2 tablespoons salt. Soak 30 minutes. Drain eggplant and squeeze by handfuls to remove excess moisture, then pat dry.
- Heat 2 tablespoons oil in a 12" nonstick skillet over medium high heat until hot but not smoking, and sauté eggplant, stirring occasionally, until tender and browned, about 7 minutes. Cool eggplant.
- Cook onions in remaining 2 tablespoons oil in a 3-4 quart heavy saucepan over medium heat, stirring, until softened. Add rice and cook, stirring, 2 minutes. Add 1 1/2 cups water, raisins, remaining 1/2 tablespoon salt, cumin and cinnamon and bring to a boil. Reduce heat to low and cook, covered and undisturbed, until rice is tender, about 12 minutes.
- Fluff rice with a fork and gently stir in tomato and eggplant. Let stand, covered, 5 minutes. Uncover and cool 10 minutes. Stir in dill, then transfer pilaf to a serving bowl or platter and sprinkle with pine nuts(or pistachios).
- The pilaf can be made 1 day ahead and chilled, covered. Reheat in the microwave.
- Makes 6 servings.
Nutrition Facts : Calories 292.9, Fat 14.1, SaturatedFat 1.8, Sodium 2335.6, Carbohydrate 39.5, Fiber 5.8, Sugar 8.6, Protein 5
ARTICHOKE CROSTINI WITH WILD MUSHROOMS
It's always great to impress someone special with great hors d'oeuvres. My favorite is this healthy crostini-one of my favorites-with an artichoke purée, plenty of fresh mushrooms, and a little horseradish for an extra kick. It's a delicious, savory little bite that is satisfying but won't fill you up.
Provided by Chad Sarno
Categories appetizer
Time 30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Artichoke Purée: Lightly toast pine nuts in a dry saute pan over medium-low heat until golden. If using jarred baby artichoke hearts, strain and rinse well. Using a food processor, pulse all ingredients except parsley and thyme to a coarse puree, stirring as needed. Season to taste with salt and pepper, and fold in fresh herbs. Set aside.
- Sautéed Wild Mushrooms: Place a large saute pan over medium heat. Add the minced shallot, tossing until translucent, slightly golden, and beginning to stick. Add the mushrooms, and a splash of the vegetable stock to deglaze. Add another splash of vegetable stock when the first stock addition reduces and the mushrooms begin to stick, being careful not to let it burn. Stir in fresh herbs and season with salt and pepper. Saute until the mushrooms have released their liquid and the pan is almost dry, about 4 minutes.Meanwhile, slice the baguette on the bias into slices. Lightly grease a hot griddle pan and grill lightly on both sides.
- To assemble, lay out crostini and on each place about 1 to 2 tablespoons of the artichoke puree. Top with sauteed mushrooms and finish with fresh horseradish root, shaved fine using a microplane zester, and drizzle with truffle oil if desired.
CROSTINI WITH EGGPLANT PESTO
Categories Garlic Appetizer Broil Picnic Basil Pine Nut Eggplant Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Peel eggplant, leaving a few narrow bands of skin intact. Cut eggplant crosswise into 1/2-inch-thick rounds. Place on large baking sheet; sprinkle lightly with salt. Let stand 30 minutes.
- Preheat broiler. Rinse eggplant; pat dry with paper towels. Brush large baking sheet with olive oil. Brush eggplant rounds generously on both sides with olive oil. Place on prepared sheet. Broil eggplant until tender and golden brown, watching closely to avoid burning, about 6 minutes per side. Cool.
- Finely grind pine nuts and garlic in processor. Add eggplant and process to coarse puree. Transfer mixture to small bowl. Stir in chopped basil, parsley and mint. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Place eggplant pesto in center of platter and surround with toasts, or spread toasts with eggplant pesto and arrange on platter. Garnish with basil leaves and serve.
CROSTINI WITH EGGPLANT AND PINE NUT PURÉE
Steps:
- 1. Heat broiler. Peel, and trim eggplant, and slice into rounds about 1/2 inch thick. Lightly brush both sides of each slice with oil, arrange on a sheet pan, and broil about 6 inches from heat until golden, 7 to 10 minutes. Turn, and brown the second side. Remove from broiler, and stack slices so they steam to finish cooking. 2. Toast pine nuts in a small skillet over low heat, shaking often, until golden. Cool. Using a large mortar and pestle, grind pine nuts with garlic and 1/2 teaspoon salt until smooth. Coarsely chop eggplant, add to mixture, and work into a somewhat rough purée with the pestle or in a food processor. Add a little lemon juice to sharpen the flavor. Taste for salt; add more if needed, and season with pepper. Stir in herbs. Spread on baguette slices or crackers, and garnish with a basil leaf.
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Estimated Reading Time 5 minsTotal Time 45 mins
- Heat olive oil over medium heat in a small saute pan. Add onion, season generously with Kosher salt, and cook until softened, about 6 minutes, stirring occasionally. Add garlic. Stir in garlic and cook for 1 minute, taking care to not let garlic burn. Stir in sugar, then add crushed tomatoes, thyme, and basil. Season with Kosher salt. Bring to a boil and then reduce heat to low and let simmer for approximatley 20-30 minutes.
- Heat olive oil in a large saute pan over medium heat. Add onion, currants, pine nuts, and crushed red pepper flakes (if using), and season generously with Kosher salt. Cook for about 5 minutes, stirring occasionally, until the onions soften. Add garlic and cook, stirring frequently, for 1 minute.
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- Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 500° for 20 minutes or until tender. Cut eggplant in half lengthwise. Place in a colander; let stand 15 minutes. Peel eggplant. Cut into 1/2-inch cubes; place in a medium bowl.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel; cut into 1/2-inch pieces. Add bell peppers and pine nuts to eggplant in bowl; toss well.
- Heat oil in a nonstick skillet over medium-high heat. Add red pepper and garlic, and sauté 30 seconds. Add vinegar, capers, sugar, and salt. Bring to a boil; cook 30 seconds. Pour over eggplant mixture; toss. Marinate at room temperature for 2 hours.
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- Preheat broiler. Rinse eggplant; pat dry with paper towels. Brush large baking sheet with olive oil.
- Finely grind pine nuts and garlic in processor. Add eggplant and process to coarse puree. Transfer mixture to...
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