Eggplant Crostini with Red Wine

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Eggplant Crostini with Red Wine

Ingredients:

  • 3 eggplants
  • 2 cloves of garlic
  • Parsley to taste
  • Extra virgin olive oil as needed
  • Vegetable broth as needed
  • 1 glass of red wine
  • Salt to taste
  • Pepper to taste

 

One of the best agricultural products of Calabria is eggplant. From the Pollino mountains to the Strait of Messina, they are often a staple food on the tables of families from all social backgrounds. A recipe that everyone can make, easily achievable at any time, is eggplant crostini with red wine. Once you try them, your guests will surely ask for more. How to make them? It’s very simple.

Instructions:

  1. Begin by washing and cutting the eggplants into the shape and size you prefer. Once this step is complete, place them in a colander to drain for about 15-20 minutes. Don’t forget to add coarse salt to them.
  2. After the indicated time, rinse them under running water. Then dry them well.
  3. Meanwhile, heat the olive oil in a pan with the garlic cloves. Be careful not to burn them, then add the eggplants and let them cook while deglazing with the red wine.
  4. Add a ladle of broth, salt, and pepper, and cook for 10 minutes until the vegetables are soft.
  5. Once done, sauté the eggplants in the pan and add roughly chopped parsley.
  6. Serve everything as an appetizer on well-toasted bread crostini.

Enjoy your eggplant crostini with red wine!

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