- 1 (1Â˝-pound) eggplant or 3 Japanese eggplants,Â trimmed and cut into 2-inch pieces
- â…“ cup olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 1 French baguette, cut into Â˝-inch-thick slices
- 1 (15-ounce) can cannellini beans, drained and rinsed
- â…“ cup loosely packed fresh flat-leaf parsley leaves
- 3 tablespoons fresh lemon juice (from 1 lemon)
- 1 garlic clove
This is rustic and simple, and deeply satisfying. PureedÂ beans can get a bit crusty when exposed to air, so if youÂ make these ahead of time, drizzle a bit of a nice fruityÂ olive oil over each crostini to keep it fresh and make itÂ glisten.
- Place an oven rack in the middle of the oven andÂ preheat the oven to 450Â°F.
- Put the eggplant on a parchment paperâ€“lined rimmedÂ baking sheet. Drizzle with olive oil and season with saltÂ and pepper. Roast for 20 to 25 minutes, until goldenÂ brown. Set aside to cool.
- While the eggplant is roasting, preheat a grill pan overÂ medium-high heat. Drizzle the bread slices with olive oilÂ on both sides and arrange in the pan. Cook until bothÂ sides are pale golden and crisp, about 5 minutes total.Â Set aside to cool.
- In the bowl of a food processor, combine the cooledÂ eggplant (flesh and skin), beans, parsley, lemon juice,Â garlic, Â˝ teaspoon salt, and ÂĽ teaspoon pepper. PulseÂ until the mixture is coarsely chopped. With the machineÂ running, gradually add the â…“ cup olive oil and processÂ until the mixture is creamy. Season with salt and pepper,Â if needed.
- Spoon the spread into a small bowl and serve with theÂ bread slices. Alternatively, spoon the spread over theÂ bread and arrange on a serving platter.