Eggplant and Basil Crostini with Grilled Bread


You can make the eggplant spread ahead of time and store in the refrigerator for up to 2 days.

Yield:  About 10-12 crostini


8 Tbsp Flying Olive Sicilian Garlic Dipping Oil, or Parmesan Dipping Oil, or Garlic EVOO, divided

2 garlic cloves, pressed using a garlic press

1 tsp oregano leaves

½ tsp Italian Seasonings (mine has red pepper flakes, if not, add, optional, ¼- ½ tsp crushed red pepper flakes

1 large eggplant (about 1 pound), peeled and cut into 3/4" pieces

Kosher salt, freshly ground pepper

1-2 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

10-12 Pieces of sliced baguette of choice (I especially like a whole grain)

1 ounce Parmesan Cheese, grated or shaved

1/2 cup torn fresh basil leaves


Heat 4 Tbsp Sicilian Garlic Dipping Oil or EVOO of choice in a large skillet over medium heat.  Add garlic, and Italian Seasoning, optionally, red pepper flakes and cook, stirring often, until garlic is softened but not browned, about 2 minutes.

Add eggplant to skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes.  You many need to turn the heat down once the eggplant absorbs the EVOO.  Add 1/2 cup water; season with salt and pepper.  Cook, tossing occasionally, until eggplant is very soft, 10–15 minutes.  Let cool slightly; mix in the Sicilian Lemon Balsamic Vinegar.  Season with salt, pepper and more lemon juice, if desired.

Meanwhile, prepare the grill for medium-high heat.  Brush both sides of bread with remaining 4 Tbsp EVOO and grill until brown, about 2 minutes per side.  Spoon eggplant mixture on top and sprinkle with Parmesan cheese.  Close cover and cook until cheese melts, 1-2 minutes.  Remove from heat and sprinkle with basil leaves.  Serve.

Submitted by Barb L.