Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Eggplant Crostini
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- Total: 2 hr
- Active: 15 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 308
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 20 g
- Cholesterol
- 55 mg
- Sodium
- 730 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 308
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 7 g
- Sugar
- 8 g
- Protein
- 20 g
- Cholesterol
- 55 mg
- Sodium
- 730 mg
Ingredients
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.
