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Eggplant Crostini

ingredients

servings

8

Aubergine

2 unit

Parsley

1 spoon

Fresh mint

5 leafs

Shallots

1 unit

Eggs

3 unit

UHT cooking cream

200 grams

Iodized salt

to taste

Wheat flour bread

4 slices

Extra virgin olive oil

1 spoon

starters from Italy - Puglia

Eggplant Crostini

Eggplant Crostini

vegetarian with gluten with eggs with lactose

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant Crostini

Sfizioso decorative and very appetizing starter which can start lunch or be eaten as a main dish or side dish

Eggplant Crostini step 1

step 1

Cut into small cubes two medium-sized eggplant, add the chopped parsley mint and chopped shallots

Eggplant Crostini step 2

step 2

Flavor ingredients in pan with olive oil for a minute

Eggplant Crostini step 3

step 3

Mix the eggs, cream and salt

Eggplant Crostini step 4

step 4

Soak four slices of bread and arrange in a baking dish

Eggplant Crostini step 5

step 5

Cover the slices of bread with eggplant

Eggplant Crostini step 6

step 6

Bake at 200 degrees for 15 minutes and grill for 2 minutes

Eggplant Crostini step 7

step 7

Cut into squares and serve warm or at room temperature. Enjoy your meal

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