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Crostini with Greek Eggplant Topping




Source of Recipe


meals.com






List of Ingredients



• 2 lbs eggplant
  
• 1/4 cup diced white onion
  
• 2 cloves garlic, peeled and minced
  
• 1/4 cup minced fresh parsley
  
• 1 T minced fresh oregano
  
• 1/3 cup olive oil
  
• 3 T lemon juice
  
• 1 baguette
  






Instructions



1. Preheat oven to 400 degrees.
   
2. Do not peel eggplants; pierce in several places with a fork. Place whole eggplants in an ovenproof glass dish. Bake for 40 to 50 minutes, until very soft (the skin will scorch slightly). Remove eggplants from oven and set aside to cool.
   
3. Cut eggplants in half lengthwise and scrape pulp from skin. Place pulp in a food processor and pulse to coarsely chop; do not puree. Drain off any liquid that may separate from the pulp. Add onion, garlic, parsley and oregano and pulse to combine.
   
4. With the motor running, add oil and lemon juice in a thin stream. This mixture should be a thick, slightly chunky puree. Transfer to a serving bowl and refrigerate for several hours.
   
5. Shortly before serving time, preheat a broiler or grill. Cut bread into 1/2" slices. Arrange slices in a single layer on broiler pan or directly on grill. Cook about 2 minutes per side or until bread is lightly browned and crisp, but still soft and chewy inside.
   
6. Arrange bread on a serving plate and serve them with eggplant topping on the side.
   






Final Comments


Serving Size: 12