Eggplant Crostini with Balsamic Vinegar
Roasted eggplant on toasted bread with honey mascarpone and balsamic vinegar.
Equipment
- Parchment lined sheet pan
- Mixing Bowl
Ingredients
- ¾ pound eggplant cut into ½ inch cubes
- 1 baguette sliced thinly on a bias
- ½ tbsp garlic powder
- 1 cup mascarpone
- 1 tbsp honey
- 2 tbsp thyme fresh
- ½ tbsp ground black pepper
- 1 tsp salt
- 1 tbsp aged balsamic vinegar
- 3 tbsp olive oil
Instructions
Roasting the Eggplant
- Preheat the oven to 450°F, 230°C, or gas mark 8.
- In a large bowl combine 1 tablespoon of the olive oil, garlic powder, eggplant. 1 tablespoon of thyme, salt, and black pepper. Arrange as a single layer on the lined sheet pan and cook for 25 min. Flip the eggplant halfway through baking.
Honey Mascarpone
- In a small bowl combine the honey and mascarpone until evenly blended. Set aside.
Toasting the bread
- While the eggplant is cooling, brush the remaining olive oil on the bread. Toast until golden brown or the edges just start to burn no more than 2 minutes.
Assemble the crostini
- Spread the honey mascarpone onto the toast, top with roasted eggplant, then drizzle with aged balsamic and sprinkle the remaining thyme on top.
Nutrition
Serving: 1gCalories: 372kcalCarbohydrates: 29gProtein: 7gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 488mgPotassium: 215mgFiber: 3gSugar: 7gVitamin A: 652IUVitamin C: 5mgCalcium: 115mgIron: 2mg
Nutrition Disclaimer*
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