Eggplant Crostini
Garlicky mashed eggplant is mixed with cheese and lemon juice for a tasty spread for grilled bread.
- Total: 2 hr
- Active: 15 min
- Yield: 6
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- Total: 2 hr
- Active: 15 min
- Yield: 6
Ingredients
2 eggplants
1 head garlic
2 cups ricotta cheese
3/4 cup grated Parmesan
Zest of 1 lemon
1 teaspoon lemon juice
2 teaspoons chopped oregano
Kosher salt and freshly ground pepper
Grilled bread, for serving
Directions
- Preheat the oven to 350 degrees F.
- Place the eggplant and garlic on a baking sheet and roast until tender, about 45 minutes. Let cool. Halve the eggplants and scrape the flesh into a bowl; discard the peel.
- Squeeze the softened garlic cloves into the bowl. Stir in the ricotta, Parmesan, lemon zest, lemon juice and oregano. Season with salt and pepper. Spread on grilled bread and serve.
