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Eggplant Crostinis by Interfel

Eggplant Crostinis

  • Author: Interfel
  • Total Time: 20-40 min.
  • Yield: 4 persons 1x


Difficulty: Easy


  • 1 eggplant
  • 6 cherry tomatoes
  • 2 cloves of garlic
  • 12 slices of bread
  • 2 tablespoon olive oil
  • 1 tablespoon capers (in salt or brine)
  • 12 balls of mozzarella*
  • 2 sprigs fresh thyme
  • Some fresh basil leaves


  1. Preheat oven to 180°C.
  2. Wash the eggplant and cut into thin slices. Brown them in a frying pan or grill on both sides with a little olive oil.
  3. Toast the bread slices in the oven or toaster and rub them with the garlic, then place them on the baking sheet.
  4. Place a ball of mozzarella on each crostini, some grilled eggplant, half a cherry tomato, a few capers. Sprinkle with spread thyme and bake for 15 min at 180 °C.
  5. Serve hot with arugula salad or other seasonal salad (lettuce)
  • Prep Time: 10-20 min.
  • Cook Time: 10-20 min.

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