Eggplant and Zucchini Crostinis
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 1 small french boule (sliced thinly)
- ⅓ cup extra-virgin olive oil
- 1 clove garlic cloves (crushed)
- 2 large Eggplant (sliced thinly lengthways on a mandolin or using a bread knife)
- 2 large Zucchini (sliced thinly lengthways on a mandolin or using a bread knife)
- ⅔ cup sun-dried tomatoes (drained)
- salt
- peppers
- Basil (to garnish)
Preparation steps
1.
Combine the olive oil with the garlic clove and leave to infuse to one side for 5 minutes.
2.
Heat a griddle pan over a high heat until hot.
3.
Brush the courgette and aubergine with the olive oil and cook on the griddle pan, turning the vegetables on the griddle to achieve a criss-cross pattern.
4.
Cook on both sides until lightly charred, then remove from the heat and set to one side.
5.
Pre-heat the grill to hot.
6.
Arrange the slices of aubergine and courgette on the bread, interspersed with pieces of sun-dried tomato.
7.
Arrange them on grilling trays and flash under the grill for a minute to warm everything through.
8.
Transfer to serving plates and garnish with the sprigs of basil leaves before serving.
