Marinated Eggplant & Tomato Crostini

By Chanel Dror
Marinated Eggplant & Tomato Crostini

Recipe from Huckle & Goose | click here for the full story


“We are huge fans of roasting, and while most of us don’t want to turn on the oven in the summer, this recipe is so worth it. The best part is the longer it sits the better it gets, so you don’t have to rush to make it when company comes.” – Huckle & Goose

Marinated Eggplant & Tomato Crostini

Serves 4

Marinated Eggplant & Tomato Crostini

By Camille Styles


1 Eggplant, cut into 1 inch pieces

2 Tomatoes, cut in 1-2 inch pieces

Sea Salt, to taste

3 cloves Garlic, minced

1 Lemon, juiced

1/4 c Extra Virgin Olive Oil

Freshly Ground Black Pepper, to taste

3 T Fresh Basil, chopped

1 baguette, from a good bakery, or your favorite kind of bread, sliced


Prep: 10 min | Cook: 20 min | Total Time: 30 min

  1. Preheat oven to 400°F.
  2. Add the eggplant and tomatoes to a sheet pan and drizzle with some oil. Gently toss to coat and sea with a few pinches of salt. Transfer to the oven for 20-25 minutes, flipping halfway through.
  3. While veggies are roasting, in a bowl whisk the garlic, lemon juice, 1?4 cup olive oil, a few cracks of pepper, and a few pinches of salt. Set aside.
  4. Remove the eggplant and tomato from the oven and add to the bowl. Stir in the basil and taste. Add more oil or salt if needed. Cover and transfer to the fridge for at least an hour.
  5. When ready to serve, brush the bread slices with a little oil and place under a broiler for a 4-5 minutes, until nice and brown. Remove and spoon the marinated eggplant and tomato over each slice.

Comments (1)

  1. Elisabeth Hayes says:

    This looks amazing!!

    xo, Liz

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