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Crostini de Melanzane Arroste
Italian Eggplant Crouton
- Makes about
3 cups
- Difficulty
Medium
Published 1998
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
Ingredients
Method
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