Side Dish

Smoky Eggplant Puree with Crostini

Name: Smoky Eggplant Puree with Crostini
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1/4 teaspoon freshly ground black pepper; 18 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted (about 4 ounces); 1 medium eggplant, cut in half lengthwise (about 1 pound); 1 tablespoon extravirgin olive oil; 1 tablespoon chopped fresh parsley; 1 garlic clove, minced; 1 tablespoon fresh lemon juice; 1/2 cup finely chopped onion; 1/2 cup finely chopped seeded plum tomato; 1/2 teaspoon salt

6 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves6

Per Serving$0.51

Photo coming soon

Smoky Eggplant Puree with Crostini is a Mediterranean side dish. One serving contains 102 calories, 3g of protein, and 3g of fat. This dairy free, lacto ovo vegetarian, and vegan recipe serves 6 and costs 51 cents per serving. 1 person has made this recipe and would make it again.

Dairy Free Vegetarian Vegan European Mediterranean Italian Side Dish Onions

Method:

1
Preheat broiler.
2
Place eggplant, cut sides down, on a foil-lined baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray; broil 30 minutes or until tender. Cool slightly.
3
Remove the pulp; discard skin.
4
Place eggplant, juice, salt, and pepper in a food processor; process until smooth.
5
Heat oil in a nonstick skillet over medium heat.
6
Add onion and garlic; cook 9 minutes or until lightly browned, stirring occasionally.
7
Remove from heat; add eggplant mixture, tomato, and parsley. Spoon mixture into a bowl; cover and chill at least 2 hours before serving with bread.