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Crostini with Eggplant Bruschetta

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 1 .5 cups

Ingredients

  • 1 medium eggplant
  • 1/3 cup walnuts
  • 2 - 4 cloves of garlic depending on taste
  • 1 tbsp lemon juice from 1/2 lemon
  • 2 tbsp fresh parsley chopped
  • 2 tbsp fresh basil chopped
  • 1 loaf french bread sliced
  • 1/2 cup olive oil split into 1/4 cup bowls

Instructions

  1. Prick eggplant and bake in over for 1 hour on 350 degrees
  2. After cooking, cut eggplant open and scrape out flesh. Discard skin.
  3. Toast walnuts for 3-4 minutes at 350 degrees
  4. Pulse walnuts and garlic in food processor
  5. Add eggplant, pulse
  6. Add lemon juice, pulse
  7. Drizzle about 1/4 cup olive oil while pulsing in the food processor (to reach desired consistency of spread)
  8. Add basil and parsley, pulse
  9. Brush crostini slices with remaining olive oil
  10. Bake crostini slices at 350 degrees for 5 - 7 minutes or until tops are golden brown.
  11. Spread eggplant mixture over crostini and serve. Can serve at room temperature after cooking or cold the next day.