Gimme Some Creamy Auberginie and Crostini

Thick heat of late lazy summer,
sticky treat caramelized garlic in butter.
Creamy aubergine, baked and spent,
spread over, engorged,
gluttonous, content.

Creamy Auberginie with Crostini
Aubergine: French for eggplant
Crostini: Italian for toast
Gimme Some: American for ‘darling please pass the baguette’.  Click here for this week’s musical selection

Ingredients: Don’t measure, feel your way through, get your hands sticky and covered in goo.

Aubergines of various shapes and sizes, whatever you find in your food box
1 or 2 bulbs of garlic
Olive oil
1 fresh lemon
Fresh globe basil or chopped sweet basil
Freshly ground wild pepper or black pepper
Sea salt

  1. Preheat the oven to 350°.
  2. Cut each aubergine lengthwise and place in an oiled pan, flesh facing down. Bake for about 15 minutes or until soft and gooey
  3. Wrap the garlic in tin foil, bake in the oven till the inside is soft and spread able. You should be able to dent it with gentle pressure.
  4. Cut the baguette into slices on an angle.
  5. Brush olive oil on both sides of the bread and place on a pan.
  6. Bake in the oven till each side is golden and toasted.
  7. Remove the flesh from the soft aubergine and put in a bowl.
  8. Peal the garlic and remove the sticky insides.
  9. Mix the garlic, aubergine and some olive oil with a fork until creamy.
  10. Season with sea salt, pepper and lemon juice.
  11. Slather on fresh crostini and top with basil.

*Other serving options

  • On polenta rounds (gluten free)
  • On pasta with fresh cherry tomatoes, goat cheese and walnuts
  • As a dip with toasted pita wedges

3 thoughts on “Gimme Some Creamy Auberginie and Crostini

  1. emma says:

    um, amazing, i just happen to have an aubergine : ) my mum taught me to rub a bit of salt into the raw, sliced eggplant, let it ‘sweat’, for 5 minutes or so, and then rinse before cooking…kept it from being tough.


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