Grilled Eggplant, Red Peppers and Pine Nuts Crostone
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Grilled Eggplant, Red Peppers and Pine Nuts Crostone
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| Servings | Prep Time |
| 6bread slices | 15minutes |
| Cook Time |
| 10 minutes |
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Ingredients
- 2medium eggplants sliced
- 1tbsp olive oil
- 1small white onion chopped
- 1small clove garlic, minced
- 1medium celery stalk, chopped
- 1 medium red bell pepper, grilled and diced(a jar of marinated red bell peppers will work fine)
- 1/4cup black olives, pitted and chopped
- 1tbsp drained and rinsed capers
- 3tbsp toasted pine nuts
- 1/4cup shredded fresh basilplus more for garnish
- 6thick bread slices
- 2tbsp olive oil
- salt and pepper
Instructions
- Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
- Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
- Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
- Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes
Quadruple this recipe and keep it in airtight container in the fridge or freezer. It’s a low-calorie, full-of-might meal when you combine it with pasta or rice.