0 Roasted Eggplant Crostini

I learned a new technique for cooking eggplant while making my Foodbuzz 24 x 24 dinner.  If you roast it under the broiler (or grill) the inside gets soft and takes on an amazing smoky flavor.  This would be great for a dip or a topping for Crostini.

Inspired by the Tapas dinner my hubby and I had for Valentine's Day I drizzled honey over the top which was a great earthy, sweet contrast to the smokey flavor of the eggplant.

Recipes:

Ingredients:

1 Eggplant, halved lengthwise

Olive Oil

Salt and Pepper

Local Honey

Baguette

Kerrygold Herb Garlic Butter

1.  Cut the top off of the eggplant and discard.  Cut the eggplant in half length wise.  Drizzle with olive oil and season with salt and pepper.  

2.  Set your oven to broil.  Place the Eggplant face down in the pan.  Broil 15-30 minutes, 25 worked well for me.  It depends on how big and thick the eggplant is.  You want the meaty inside to be soft and caramelized.

3.  Let cool, and then remove the inside pulp.  You can either keep the juice or strain it out.  I liked a little bit of it for flavor.

4.  Slice your baguette and spread the top with the garlic-herb butter.  Place the eggplant on top and drizzle with honey.  

Best served warm, but is okay cold.  

Enjoy!