Elegant Eggplant Crustades: The Perfect Finger Food for Special Occasions
5 Holiday Finger Food Recipes to Elevate Your Party: Eggplant Crustades
As the fifth finger food specially created for the Toronto Central Daily’s Christmas feature, I present to you these delightful ‘Eggplant Crustades.’ I’ve filled our often-used tortilla cups with a rich, savory eggplant filling. The feedback from the few friends I secretly shared them with was overwhelmingly positive – a resounding thumbs-up! While I know not everyone enjoys eggplant as much as I do, it’s surprising how many people actually love it. I hope these festive crustades, crafted with care by Raenta, will add a touch of sparkle to your family gatherings, making the historic and quiet Christmas and New Year’s season of 2020 a little brighter.
Ingredients (Makes approx. 12 servings)- Eggplant: 1 medium
- Olive oil: 3 tablespoons
- Crushed tomatoes: 2/3 cup (you can also use whole peeled tomatoes, crushed)
- Minced garlic: 1 tablespoon (freshly minced garlic is recommended)
- Dried basil: 1 teaspoon (or 1 tablespoon fresh basil, chopped)
- Shredded mozzarella cheese: 1/2 cup (use a cheese that melts well)
- Tortilla crustade cups: 12 (store-bought or homemade)
- Fresh basil leaves: a small amount (for garnish, thinly sliced)
Cooking Instructions
Step 1
First, prepare the tortilla crustade cups. Cut out circles from your tortillas, approximately 8-10 cm (3-4 inches) in diameter. Gently press each tortilla circle into the cups of a mini muffin tin, fitting them snugly. Bake in a preheated oven at 185°C (370°F) for about 8-9 minutes, or until the tortillas are golden brown and crispy. Once baked, remove them from the oven and let them cool.
Step 2
Trim the ends off the eggplant and wash it thoroughly. Slice the eggplant into thin half-moons, about 0.5 cm (1/4 inch) thick. If the eggplant seems very watery, gently pat the slices with paper towels to absorb excess moisture.
Step 3
Heat 3 tablespoons of olive oil in a pan over medium heat. Once the pan is warm, add 1 tablespoon of minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic.
Step 4
Add the sliced eggplant to the pan with the fragrant garlic. Sauté the eggplant for about 5-7 minutes over medium-low heat, or until it becomes tender and slightly translucent. The eggplant will absorb some of the oil as it cooks.
Step 5
Once the eggplant is partially cooked, pour in the 2/3 cup of crushed tomatoes. Stir well to combine the tomatoes with the eggplant.
Step 6
Finally, stir in 1 teaspoon of dried basil. Continue to cook for another 1-2 minutes, allowing the flavors to meld together and the basil aroma to infuse the sauce. Your eggplant filling is now ready.
Step 7
Generously spoon the prepared eggplant filling into each of the pre-baked tortilla crustade cups. Sprinkle 1/2 cup of shredded mozzarella cheese evenly over the top of the filling in each cup. Place the filled crustades back into the oven, preheated to 190°C (380°F), and bake for an additional 5-7 minutes, or until the mozzarella cheese is melted and lightly golden brown. Keep an eye on them to prevent burning.
Step 8
Remove the crustades from the oven. Garnish with thinly sliced fresh basil leaves. The fresh basil adds a wonderful aroma and bright flavor. Serve warm immediately and enjoy this delightful finger food that’s perfect for making any occasion feel extra special!
