Aubergine (Eggplant) Crostini – Organic Tuscany Cookbook

Name: Aubergine (Eggplant) Crostini – Organic Tuscany Cookbook
Ingredients: One small eggplant (aubergine); Garlic, 2 peeled cloves, whole; Fresh oregano, thyme or parsley (or all), chopped finely, half a a teaspoonful (in Tuscany we use a minty oregano herb called nipitella); Toasted bread, thinly sliced (15 small – baguette sized – pieces)

organictuscany.org

Try these flavorful eggplant crostini, sealed to retain moisture and reduce oil usage, perfect for light yet satisfying appetizers.

View Original

Share this recipe:

Ingredients

One small eggplant (aubergine)
Garlic, 2 peeled cloves, whole
Fresh oregano, thyme or parsley (or all), chopped finely, half a a teaspoonful (in Tuscany we use a minty oregano herb called nipitella)
Toasted bread, thinly sliced (15 small – baguette sized – pieces)