Eggplant Crostini

Garlicky mashed eggplant is mixed with cheese and lemon juice for a tasty spread for grilled bread.
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  • Total: 2 hr
  • Active: 15 min
  • Yield: 6
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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


  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.