Photo: John Autry; Styling: Mindi Shapiro
8 servings (serving size: 2 crostini)

Although this recipe calls for a regular globe eggplant, if you see baby eggplants or other fresh seasonal varieties, they will work just as well in this tangy appetizer.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Slice eggplant into 1-inch-thick slices; brush both sides evenly with 1 tablespoon oil. Place eggplant in a single layer on a grill rack coated with cooking spray; grill 6 minutes on each side or until eggplant is tender. Brush both sides of bread slices evenly with 2 tablespoons oil. Place bread slices in a single layer on a grill rack coated with cooking spray; grill 1 minute on each side or until toasted.

Step 3

Combine eggplant, 1/4 teaspoon salt, 1 tablespoon juice, and next 3 ingredients (through garlic) in a food processor; pulse until coarsely chopped. Spoon about 1 heaping tablespoon eggplant mixture on each bread slice.

Step 4

Combine arugula, tomatoes, and mint in a bowl. Drizzle with remaining 1 1/2 tablespoons juice and remaining 1 tablespoon oil. Sprinkle with remaining 1/4 teaspoon salt; toss to coat. Divide salad mixture evenly among bread slices; top evenly with cheese.

Step 5

Wine note: Bourillon-D'orleans Vouvray Sec, Vieilles Vignes, Coulee d'Argent 2008 ($22), is a bright, crisp, medium-bodied chenin blanc from the Touraine region of the Loire Valley. Its racy backbone of lemongrass and straw has enough body and acid to stand up to the grill flavors and cut the creamy tartness of the yogurt. --Alexander Spacher

Avec, Chicago

Ratings & Reviews

flowbleu's Review

September 11, 2013
Wow, the mint, tomato, and arugula topping really make this dish. I added a little lemon juice and it is so fresh and delicious. It is now our favorite way to add another vegetable to the menu with little work and great taste. So easy and it only tastes better the next day. A big hit!

Tracyhubbard's Review

May 21, 2013

springhilllad's Review

August 03, 2012
Excellent taste. Followed the recipe

tara31's Review

June 26, 2011
This was a fabulous side dish and perfectly complemented our Tandoori-Spiced Grilled Shrimp with Mint-Cilantro Chutney and Coconut Curry Jasmine Rice. I used round flatbreads and doubled the garlic. Fresh arugula and orange mint from the garden was perfect on top - delicious!

agbarbrick's Review

October 31, 2010
i'm gluten free, so instead of bread (and gluten free bread isn't that great, certainly not for this) i served the eggplant/cheese/tomato mixture as a stuffing for grilled portobello mushrooms. added just a slice of fresh mozzarella. it was to die for. will make again.

ReginaPol's Review

August 14, 2010
Loved this recipe! I've been playing with it all month swapping some of the flavors. Try using Feta cheese in place of the parmesan and top with chopped kalamata olives. I've used it to make a grilled flat bread or pizza subbing out the mint for fresh basil and fresh tomatoes for chopped sundried --delish!!!

coloradojenn's Review

July 26, 2010
I thought this was really delicious! I am making this for just my husband and me. It makes a lot, but hoping it will keep over the next two days. I actually added some artichoke hearts to the eggplant mixture after tasting. It added a little more depth. Yummy!

cpalma's Review

July 19, 2010
I did make 2 substitutions - part skim ricotta for the yogurt and thai basil for the mint. This was an easy recipe which I served as a side dish as it is quite large. Loved the arugula salad on top.