Beer-Caramelized Onion and Eggplant Crostini | NBWA: America's Beer and Beverage Distributors

Beer-Cararmelized Onion and Eggplant CrostiniMakes 26 – 30 pieces

4 TBLS olive oil, divided
1 medium yellow onion, sliced thin
3 cups eggplant, peeled and coarsely chopped
1 tsp salt
1 tsp black pepper
2 cloves garlic, minced
1/2 cup lager beer
1 loaf French baguette, cut diagonally into 26-30 slices, about 1/2 inch each
3 TBLS olive oil
1/3 cup hummus (store-bought)
3/4 cup feta cheese, crumbled
1 TBLS basil, finely chopped
1 TBLS oregano, finely chopped


In large skillet over medium heat, warm two tablespoons olive oil. Add onion and cook, stirring occasionally, until golden brown, about 8 minutes. Add remaining two tablespoons olive oil and eggplant, salt and pepper. Cook 5 minutes, until eggplant softens. Stir in garlic and Lager Beer; cook an additional 8 minutes. Remove pan from heat.

Preheat oven broiler. Place bread slices on baking sheet and brush with three tablespoons olive oil. Place pan on lowest rack in oven and broil until bread is golden brown and toasty, about 2 – 3 minutes. Remove pan from oven.

Spread hummus equally on top of each bread slice. Sprinkle feta cheese equally on top of each bread slice. Spoon caramelized onion-eggplant mixture on top of feta cheese. Sprinkle basil and oregano equally over each bread slice.

Place bread slices on lowest rack in oven and broil for 5 minutes, or until feta cheese and bread begin to brown. Remove from oven and serve crostini warm.

Nutrition Information, Per Piece:
90 calories; 5 g fat; 1 g saturated fat; 8 g carbohydrate