Roasted Eggplant and White Bean Crostini
This is rustic and simple, and deeply satisfying. Pureed beans can get a bit crusty when exposed to air, so if you make these ahead of time, drizzle a bit of a nice fruity olive oil over each crostini to keep it fresh and make it glisten. If you want a lighter version, you can certainly serve this on cucumber rounds, but I love the way the smoky flavor of the eggplant and the grilled bread work together.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
Place an oven rack in the middle of the oven and preheat the oven to 450°F.
Step 2
Put the eggplant on a parchment paper–lined rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes, until golden brown. Set aside to cool.
Step 3
While the eggplant is roasting, preheat a grill pan over medium-high heat. Drizzle the bread slices with olive oil on both sides and arrange in the pan. Cook until both sides are pale golden and crisp, about 5 minutes total. Set aside to cool.
Step 4
In the bowl of a food processor, combine the cooled eggplant (flesh and skin), beans, parsley, lemon juice, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pulse until the mixture is coarsely chopped. With the machine running, gradually add the 1/3 cup olive oil and process until the mixture is creamy. Season with salt and pepper, if needed.
Step 5
Spoon the spread into a small bowl and serve with the bread slices. Alternatively, spoon the spread over the bread and arrange on a serving platter.
