Label
All
0
Clear all filters

Crostini de Melanzane Arroste

Italian Eggplant Crouton

Rate this recipe

Preparation info
  • Makes about

    3 cups

    • Difficulty

      Medium

Appears in

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

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title