Garlic Parmesan Eggplant Crostini

Garlic Parmesan Eggplant Crostini

Garlic Parmesan Eggplant Crostini

This makes a simple and healthful lunch or snack. You could also serve the eggplant purée as a dip and eat it with chips or sliced vegetables.


  • Parmigiano Reggiano

  • Onion

  • Garlic

  • White wine

  • Lemon

  • Olive oil

  • Eggplant

  • Butter

  • Basil

  • Salt (to taste)

  • Pepper (to taste)


Start by sautéing 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

Epicure's Table
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