Crostini with Eggplant and Cherry Tomatoes

Name: Crostini with Eggplant and Cherry Tomatoes
Total time: 1800 s
Yield: Serves 3 servings
Ingredients: 3 Italian eggplants; 2 cups mixed yellow and red cherry tomatoes (about 300 grams); as needed Crostini,

Nunzia Marzocco @Nunziamarzocco68

These tasty crostini with eggplant and seasonal cherry tomatoes are perfect as an appetizer or side dish—they’re a feast for the eyes and the palate.

Nunzia Marzocco @Nunziamarzocco68

These tasty crostini with eggplant and seasonal cherry tomatoes are perfect as an appetizer or side dish—they’re a feast for the eyes and the palate.

Saved

Ingredients

30 minutes

Serves 3 servings

3Italian eggplants
2 cupsmixed yellow and red cherry tomatoes (about 300 grams)
1 clove garlic
Fresh basil leaves, as needed
Extra virgin olive oil, as needed
as neededCrostini,

Saved

Steps

30 minutes

1

Wash and trim the eggplants, then cut them into small cubes. I used very fresh organic eggplants, so I didn’t need to salt them to remove bitterness.
2

Add olive oil and garlic to a skillet, then add the eggplant cubes. Season with salt, cover, and cook over low heat until softened.
3

Wash the cherry tomatoes and basil leaves. Cut the tomatoes and add them to the eggplant cubes. Tear the basil leaves by hand and add them as well. Adjust salt to taste and finish cooking, stirring occasionally. I like to keep the tomatoes a bit crisp.
4

When the mixture is ready, spoon it onto the crostini and serve.