- 4 slices thick, rustic bread
6 tablespoons olive oil
6 cloves garlic
1 sprig rosemary
4 ounces pancetta, diced
1 whole eggplant, cut into 1-inch cubes
1 15-ounce can cannellini beans (or other), drained
Salt and pepper
1 lemon, juiced
1/2 cup parsley, roughly chopped
- Brush each slice of bread with one tablespoon of the olive oil, then grill the slices oiled-side down until they are charred and crispy.
- Put the remaining olive oil into a large sauté pan with the garlic, rosemary, and pancetta. Cook over medium heat until the pancetta fat is entirely rendered, then add the eggplant, and turn the heat a bit higher. Cook until the eggplant is soft to the touch and a little bit brown on the outside (if it releases a lot of water, turn the heat all the way up).
- Add the beans, stir to combine everything, and then season with salt and pepper to taste. Add the lemon juice and the parsley, and serve on the bread.
- Appetizers, Crostini
- 4 servings