crostini with aubergine sauce

crostini with aubergine sauce

  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Soups and starters


Calories: 396

  1. Insert the paddle in the bowl.
  2. Chop the shallots and put them in the bowl together with 1 measure of oil lev. 5.
  3. Close the lid and press the on/off button.
  4. Sauté for 2 minutes.
  5. Add the cubed eggplant, tomato paste diluted in 100ml water and salt and cook for 25 minutes.
  6. When cooked, removed the aubergines and allow them to cool. Put the almonds in the bowl and toast for 4-5 minutes.
  7. Blend the aubergines with the almonds, parmigiano cheese, olive oil and basil to create a uniform mixture.
  8. Remove the paddle from the bowl (be careful, it will be hot), put the crostini inside and toast for 6-7 minutes, turning them after 4-5 minutes.
  9. Fill each piece with the previously prepared sauce.


  • aubergines: 450gr
  • tomato paste: 1 tablespoon
  • almonds: 100gr
  • shallot: 1
  • olive oil: lev 5 x 4
  • Parmigiano cheese: 25gr
  • basil leaves: 15
  • bread for crostini:

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