Native Roasted Eggplant and Fresh Tomato Crostini - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Native Roasted Eggplant and Fresh Tomato Crostini



    Native Roasted Eggplant and Fresh Tomato Crostini

    (Published Sunday, Oct. 2, 2016)


    • 1 Eggplant
    • 2 tsp. Garlic-mashed into a paste
    • 2 tsp. Fresh Lemon Juice
    • 2 Tbsp. Extra Virgin Olive Oil
    • To Taste Fine Sea Salt and Fresh Ground Black Pepper
    • 8 French or Italian Bread Slices
    • ½ Cup Extra Virgin Olive Oil
    • 12 Grape or Cherry Tomatoes-sliced in half
    • 1 Cup Lettuce-any favorite variety, shredded lightly dressed


    • Remove stems, and split eggplant in half lengthwise.
    • Place cut side down on an oiled baking sheet.
    • Poke holes through the skin of the eggplant all over to allow steam to escape while roasting.
    • Roast in a 400 degree oven for about 30 minutes or until very softened and the flesh side has caramelized.
    • Flip eggplant over and allow to cool briefly. Scoop out the flesh of the eggplant from the skin without too many of the seeds.
    • Gently mix in the garlic, lemon, olive oil, seasoning to taste with salt and pepper.
    •  Preheat oven to 400°f.
    • Lay out sliced bread on a cookie sheet. Brush both sides with the second measure of olive oil, seasoning the top side with salt and black pepper.
    • Bake in the oven for about 6-8 minutes or until light golden brown and moderately crisp.
    • Top each bread slice with some of the lettuce, eggplant mixture and garnish with fresh tomatoes. Enjoy!

    This recipe serves four.

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