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.
GRILLED EGGPLANT AND RICOTTA CROSTINI
Provided by Anne Burrell
Categories appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat grill or broiler.
- Brush each eggplant slice generously with olive oil and sprinkle generously with salt.
- Place the slices on the preheated grill. Cook on both sides until the eggplant is soft and pliable and has a nice char. Remove from grill and let cool. When the eggplant is cool enough to handle, coarsely chop and reserve in a large mixing bowl. Add the ricotta, vinegar, oregano, Parmigiano and crushed red pepper and stir to combine. Season with salt and reserve.
- While the grill is still hot, grill the slices of bread on each side. When the bread comes off the grill rub each piece with a raw garlic clove and brush lightly with olive oil.
- Top each piece of bread with the grilled eggplant mixture.
CROSTINI ALLA NORMA
The classic Sicilian pasta sauce of eggplant and tomato makes a hearty topping for summery crostini. Traditionally, the alla norma method involves frying eggplant, but this recipe calls for roasting it, which saves time and requires much less oil. The eggplant and tomato mixture can be made up to two days in advance, which makes this a great dish for entertaining, since it benefits from some extra time for flavors to develop. For an even quicker appetizer, serve in a bowl with toasted baguette slices on the side.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, dips and spreads, vegetables, appetizer, side dish
Time 50m
Yield About 3 cups (about 36 crostini)
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Arrange the baguette slices on a sheet pan, brush the tops with olive oil, then bake until lightly toasted, 5 to 10 minutes. Transfer to a board or platter and set aside.
- Add the eggplant, 3 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper to the sheet pan. Toss well and roast, tossing occasionally, until very tender, 20 to 25 minutes.
- When the eggplant is done, in a large (12-inch) skillet, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, tossing occasionally, until the onions are translucent, 6 to 8 minutes. Add the garlic, oregano, red-pepper flakes, 1 teaspoon salt and 1/2 teaspoon pepper and cook just until the garlic is fragrant, about 1 minute.
- Add the cooked eggplant, tomatoes, 1/4 cup basil and the red wine vinegar, and continue to cook over medium-low heat, stirring occasionally, until the tomatoes have completely fallen apart and the mixture has thickened, about 15 minutes. Season to taste with salt and pepper.
- Spoon the mixture onto the baguette slices, top with the remaining basil and the ricotta salata, and serve warm or at room temperature.
EGGPLANT CAPONATA CROSTINI
Here is an easy, fast recipe for an appetizer redolent with the deep flavors of summer. Wait until the caponata is finished before toasting the bread. (The New York Times)
Provided by Elaine Louie
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 12
Steps:
- Place a large skillet or sauté pan over medium-low heat. Add 1 tablespoon of the olive oil and the onion, and sauté until softened, 5 to 6 minutes. Add garlic and continue to sauté until soft and golden, about 10 minutes. Transfer to paper towels to drain.
- Wash skillet and return to medium-high heat. Add 3 tablespoons of the olive oil and allow to heat until shimmering. Working in batches if necessary, add a single layer of eggplant, and toss to coat in oil. Fry, stirring frequently, until tender and evenly browned, 5 to 10 minutes. Transfer to paper towels to drain, and season to taste with salt and pepper.
- Wash skillet and return to medium heat. Add remaining 1 tablespoon olive oil and tomatoes. Sauté until tomatoes are tender but have not lost their shape, and almost all the liquid has evaporated.
- In a large bowl, combine eggplant, onion mixture, tomatoes, raisins and capers. Toss gently to mix well. Season with salt and pepper to taste.
- To serve, toast the sliced bread, and top with a large spoonful of the caponata mixture. Sprinkle with a few drops of vinegar, and garnish with the basil chiffonade, and a few grains of flaky sea salt.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 15 grams, Carbohydrate 36 grams, Fat 18 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 639 milligrams, Sugar 18 grams, TransFat 0 grams
EGGPLANT AND OLIVE WHOLE WHEAT CROSTINI
(CROSTINI DI PANE INTEGRALE CON MELANZANE E OLIVE) A simple hors d'oeuvre with rich flavor and very little fat. Note that the onion is sautéed in broth instead of oil or butter; this is a good way to cut fat and calories considerably.
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Spray baking sheet with vegetable oil spray. Place eggplant halves cut side down on prepared baking sheet. Bake until eggplant is brown and tender, about 30 minutes. Cool slightly. Using large spoon, scoop out eggplant pulp (discard skin). Coarsely chop eggplant; transfer to bowl.
- Combine onion and broth in medium nonstick skillet. Sauté over medium heat until onion is tender, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes; simmer until flavors blend, about 8 minutes. Add eggplant and wine; simmer until mixture thickens slightly, about 5 minutes. Season with salt and pepper. Remove from heat. Cool. Mix in basil. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before continuing.)
- Divide eggplant mixture among toasts. Sprinkle with olives and serve.
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.
More about "eggplant crostini food"
EGGPLANT CROSTINI RECIPE | MYRECIPES
From myrecipes.com
5/5 (8)Calories 175 per servingServings 8
- Slice eggplant into 1-inch-thick slices; brush both sides evenly with 1 tablespoon oil. Place eggplant in a single layer on a grill rack coated with cooking spray; grill 6 minutes on each side or until eggplant is tender. Brush both sides of bread slices evenly with 2 tablespoons oil. Place bread slices in a single layer on a grill rack coated with cooking spray; grill 1 minute on each side or until toasted.
- Combine eggplant, 1/4 teaspoon salt, 1 tablespoon juice, and next 3 ingredients (through garlic) in a food processor; pulse until coarsely chopped. Spoon about 1 heaping tablespoon eggplant mixture on each bread slice.
- Combine arugula, tomatoes, and mint in a bowl. Drizzle with remaining 1 1/2 tablespoons juice and remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon salt; toss to coat. Divide salad mixture evenly among bread slices; top evenly with cheese.
EGGPLANT AND TOMATO CROSTINI - JAMIE GELLER
From jamiegeller.com
EXTRA-CRISPY EGGPLANT CROSTINI RECIPE | KITCHN
From thekitchn.com
ROASTED EGGPLANT AND WHITE BEAN CROSTINI RECIPE | EPICURIOUS
From epicurious.com
EGGPLANT CROSTINI WITH POACHED EGGS RECIPE - FOOD.COM
From food.com
EGGPLANT CROSTINI RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
EGGPLANT CAPONATINA CROSTINI - SHARED APPETITE
From sharedappetite.com
BALSAMIC MARINATED EGGPLANT CROSTINI WITH CILANTRO LIME TAHINI
From thisamericanbite.com
LAMB AND EGGPLANT CROSTINI WITH SALAD - A FAMILY FEAST®
From afamilyfeast.com
EGGPLANT CROSTINI | LA BREA BAKERY
From labreabakery.com
ROASTED EGGPLANT (AUBERGINE) CROSTINI RECIPE - FOOD.COM
From food.com
EGGPLANT TAHINI BASIL CROSTINI- HEALTHY APPETIZER RECIPE - TORI …
From toriavey.com
EGGPLANT AND GOAT CHEESE CROSTINI RECIPE - JOSHUA …
From foodandwine.com
23 EASY EGGPLANT RECIPES FOR ANY NIGHT OF THE WEEK
From tastingtable.com
EGGPLANT CAPONATA CROSTINI RECIPE - TASTING TABLE
From tastingtable.com
RECIPETIN EATS MEDITERRANEAN BAKED EGGPLANT DIP - THE SYDNEY …
From smh.com.au
CAPONATA-STYLE EGGPLANT CROSTINI | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love