Roasted Eggplant Dip Crostini

Roasted Eggplant Dip Crostini (Baba Ganoush Crostini)

Prep time: 10 mins | Cook time: 40 mins | Servings: 6

Ingredients

Eggplant Dip

• 1 large globe eggplant
• 2 tbsp tahini (optional, or extra virgin olive oil)
• 2 cloves garlic, minced
• 2 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil (plus extra for drizzling)
• 1/2 tsp ground cumin
• Salt and freshly ground black pepper to taste

Crostini & Serving

• 1 baguette, sliced into 1/2-inch rounds
• Olive oil (for brushing bread)
• Fresh parsley or oregano, finely chopped (for garnish)

Instructions

1. Roast Eggplant: Preheat oven to 400°F (200°C). Prick the eggplant several times with a fork. Place on a baking sheet lined with parchment paper and roast for 35–45 minutes until charred, collapsed, and tender throughout.
2. Scoop Flesh: Allow eggplant to cool slightly. Slice lengthwise and scoop out the soft, roasted flesh with a spoon, discarding the skin. Place flesh in a colander for 5–10 minutes to drain excess liquid.
3. Blend Dip: Transfer drained eggplant flesh to a food processor or bowl. Add tahini (or olive oil), minced garlic, lemon juice, olive oil, cumin, salt, and black pepper. Blend or mash until smooth and creamy.
4. Toast Bread: Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake at 400°F (200°C) for 6–8 minutes until golden and crispy.
5. Assemble & Serve: Spread a generous layer of roasted eggplant dip onto each toasted crostini slice. Drizzle with extra virgin olive oil and garnish with chopped fresh parsley or oregano.