Garlic Parmesan Eggplant Crostini epicurestable.com - Adrian Rodriguez August 1, 2016 Appetizers / Starters, Lunch, Open-Faced Sandwiches, Recipes No Comments Garlic Parmesan Eggplant Crostini This makes a simple and healthful lunch or snack. You could also serve the eggplant purĂ©e as a dip and eat it with chips or sliced vegetables. Ingredients Parmigiano Reggiano Onion Garlic White wine Lemon Olive oil Eggplant Butter Basil Salt (to taste) Pepper (to taste) Directions Start by sautĂ©ing minced onion and garlic (be generous with the garlic) in olive oil until the onions become translucent. Next, add pealed and chopped eggplant, season with salt and pepper, and cook covered until the eggplant has softened. Once the eggplant has cooked, transfer everything to a food processor and purĂ©e everything with a couple of knobs of butter, grated parmesan cheese, basil, salt, and pepper. Add the juice of 1/2 to 1 lemon, then blend it until it’s smooth. When it’s done, serve it warm or refrigerate it and serve it cold (it’s great both ways). Dish and Photo by Adrian Rodriguez Tags:Bruschetta, Crostini, Eggplant, Vegetarian Related Content Potato Napoleon with Cognac Beef Demi-Glace Kale Herb and Feta Crostini Honeydew Cucumber Mint and Ginger Smoothie Spinach Grape and Herb Salad with Feta and Pine Nuts Add a Comment Cancel replyYou must be logged in to post a comment.