Crostini de Melanzane Arroste

Italian Eggplant Crouton

Preparation info

  • Makes about

    3 cups

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

The eggplant is the quintessential Mediterranean vegetable. It is served baked, grilled, sautéed, stuffed, and stewed in hundreds of ways. When broiled or grilled, the eggplant acquires a wonderful roasted and smoky taste. If you find this smokiness too intense, you may bake half of the eggplants in the oven. Remember to prick the eggplant before baking so that it doesn’t explode, although it’s not necessary if you broil it.

This and the following recipe for eggplant spread are two of my very favorites. We serve them as part of a salad assortment but each is fine on its own.