Eggplant Crostini Recipe
These Summer ingredients really celebrate the Season with this yummy treat. See below for a gluten free version.
Eggplant Crostinits w/ Poblano Pepper Sauce
A delicious way to enjoy eggplant and other fun Summer ingredients.
Ingredients
- Striped Eggplant (about a pound)
- Mountain Magic Tomatoes
- Shallots
- Poblano Peppers
- 1/2 Cup of Greek Yogurt, or Vegan Coconut Greek Style Yogurt, or Sour Cream
- Parsley
- 1/2 a Lemon
- 2 Cloves of Garlic
- Fresh Oregano
- Salt and Pepper
Instructions
- Cut the tops off of the peppers. Char 4 poblano peppers all around and then scrape off the skin.
- In a pan, heat up some avocado oil or other healthy cooking oil, on medium heat.
- Chop the eggplant in small pieces, and sauté for 10 minutes. It'll be cooked through and lightly browned. Add 2 cloves of chopped garlic and cook 2 more minutes. Adding some fresh oregano in the end for a little under a minute.
- Meanwhile, blend chopped poblano peppers with yogurt and a handful of parsley. Add 1/2 a lemon and a little lemon rind. Blend until smooth.
- Toast slices of sourdough bread.
- Spoon the sauce over the top of the bread, then add eggplant, chopped tomatoes, shallots, fresh pieces of poblano pepper, and a little parsley.
Notes
For the gluten free version, just make a plate with the sauce and the ingredients on top! For a version with more protein, blend cottage cheese instead of yogurt, and add hemp seeds on top. Or try making the hemp seed sauce in my fennel with hemp seed sauce recipe.
