Eggplant cream for crostini is an easy appetizer to make, tasty and perfect for spreading on bread to create many delicious crostini. You can also use eggplant pâté as a base for sandwiches, bruschetta, or to fill vol-au-vents; its texture is dense, and be sure to leave it coarse and rustic to best savor its goodness. If you love eggplant-based sauces, you can’t miss the GREEK EGGPLANT SALSA MELITZANOSALATA. I cooked the eggplants in a pan to make them very tasty; alternatively, you can bake the eggplant in the oven or in an air fryer. After cooking, you will need to add garlic and parsley to achieve a flavor similar to pan cooking. Now let’s see how to make eggplant cream for crostini, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare eggplant cream for crostini
- 1 eggplant
- 1 clove garlic
- to taste parsley
- to taste salt
- to taste extra virgin olive oil
Tools
- Blender
- Parsley Chopper
How to prepare eggplant cream for crostini
Let’s start preparing the eggplant cream to spread on the crostini. Clean the eggplant, wash it, and cut it into small pieces. Place in a pot with a halved garlic clove and some extra virgin olive oil, and let it season.
Add the eggplant cubes, some salt, and chopped parsley. Cook over low heat, stirring occasionally, for 20 minutes. If you see them sticking to the bottom, add a splash of water and stir more often.
Once cooked, remove the garlic and pour the eggplants into the blender cup. Blend intermittently, adding oil in a stream until you obtain a coarse and soft cream.
Spread the eggplant cream on the crostini or store it in the refrigerator in a container with a lid.
How to store eggplant cream for crostini
Store it in the refrigerator for 2/3 days in a closed container with a lid
