Quick Pickled Eggplant Crostini

Pickled eggplant is a classic on Río de la Plata appetizer boards. This quick version rests briefly before being spooned onto crisp toasted bread.

Recipe details

• Prep time: 15 min
• Cook time: 12 min
• Total time: 42 min
• Yield: 16 crostini
• Difficulty: Easy
• Estimated cost per serving: $0.45

Ingredients

• 1 large eggplant, sliced 1/4 inch thick
• 1/2 cup white wine vinegar
• 1/2 cup water
• 1 teaspoon salt
• 2 garlic cloves, thinly sliced
• 2 tablespoons chopped parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 1/4 cup olive oil
• 16 small toasted baguette slices

Step-by-step instructions

1. Combine the vinegar, water and salt in a saucepan and bring to a boil.
2. Add the eggplant and simmer for 5 to 7 minutes, until tender but holding its shape. Drain thoroughly.
3. Toss the warm eggplant with garlic, parsley, oregano, red pepper and olive oil.
4. Rest for 20 minutes to blend the flavors.
5. Chop or fold the slices onto the crostini just before serving.

Tips and variations

• Drain the eggplant well so the marinade is not watery.
• For deeper flavor, chill for several hours; add it to the bread only when serving.

Leer esta receta en español: Crostinis de Berenjenas en Escabeche

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