CROSTINI WITH EGGPLANT AND PINE NUT PURéE

Crostini With Eggplant And Pine Nut Purée image

Provided by Regina Schrambling

Time 30m

Yield At least 18 crostini

Number Of Ingredients 12

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1 pound eggplant
Olive oil
1/3 cup pine nuts
1 to 2 cloves garlic, peeled
Sea salt
Fresh lemon juice to taste
Freshly ground pepper
1 tablespoon chopped mint
2 tablespoons chopped parsley
2 tablespoons chopped basil
Toasted baguette slices, or crackers
Whole basil leaves for garnish

Steps:

Heat broiler. Peel, and trim eggplant, and slice into rounds about 1/2 inch thick. Lightly brush both sides of each slice with oil, arrange on a sheet pan, and broil about 6 inches from heat until golden, 7 to 10 minutes. Turn, and brown the second side. Remove from broiler, and stack slices so they steam to finish cooking.
Toast pine nuts in a small skillet over low heat, shaking often, until golden. Cool. Using a large mortar and pestle, grind pine nuts with garlic and 1/2 teaspoon salt until smooth. Coarsely chop eggplant, add to mixture, and work into a somewhat rough purée with the pestle or in a food processor. Add a little lemon juice to sharpen the flavor. Taste for salt; add more if needed, and season with pepper. Stir in herbs. Spread on baguette slices or crackers, and garnish with a basil leaf.