Eggplant and Tomato Crostini
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Eggplant and Tomato Crostini
Jamie Geller shares her recipe for Eggplant and Tomato Crostini
Times
- Prep Time : 10 minutes min
- Cook Time : 22 minutes min
- Ready Time : 32 min
Servings
6
Ingredients
- 3 tablespoons olive oil
- 2 cups chopped eggplant, 1/2-inch dice
- 2 cups chopped tomato, 1/2-inch dice
- 2 tablespoons Balsamic vinegar
- 2 Tablespoons Capers, drained
- 2 tablespoons fresh chopped parsley
- 1/2 teaspoon Kosher salt
- freshly ground black pepper
- 12 slices baguette, toasted
- 12 leaves fresh basil
Directions
Preparation
- Heat oil in a large sauce pan over medium high heat. Add eggplant and cook 7 to 10 minutes or until slightly softened. Add tomato and cook for 8 to10 minutes more or until tomatoes are broken down and eggplant is softened. Stir in balsamic and capers and cook 2 minutes more. Remove from heat and stir in parsley, salt and pepper.
- Spoon a few tablespoons of mixture onto each slice of toasted baguette and garnish each with a basil leaf.
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About Jamie Geller
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I’m actually doing an italian themed Purim seudah this year, Brushetta and antipasti ( without the cheese of course) for starter, sausage & peppers, and chicken marsala for main ( meatballs and speghetti for the kids) and canoli for desert.( making it with parave ice cream inside instead of cheese)
we must be on a similar wave length! check this out http://blog.kosher.com/2011/03/10/italian-themed-purim-menu/ allthough I love how your menu sounds!!!!