Crostini con Melanzane Grigliate e Pecorino – A Traditional Italian Recipe

Eggplant and Pecorino Cheese Crostini

Fresh Italian appetiser, snack, or side dish. Bruschetta with eggplant that is low in carbohydrates.

Ingredients (serves 6-8)

• 2 eggplants
• 6-8 slices of Italian or French bread, about ½ in
thick
• 1 cup coarsely grated medium aged pecorino
cheese (or parmesan)
• extra-virgin olive oil

Preparation

Slice the eggplant fairly thinly and grill in an iron pan until both sides are brown (about 5 minutes on each). Place grilled eggplant slices into a dish and season with the extra virgin olive oil. Toast the sliced bread on a grill or toaster oven. Once done, drizzle the bread with olive oil, add the eggplant slices and the pecorino, then place in a hot oven so that the cheese melts. Serve immediately and enjoy! You can also use a non-stick pan”: the most important thing is to not use any oil.

*Crostini & Bruschetta – always done in the oven and not under the grill*