Subscribe to THE DAILY RECIPE
 
Subscribe to DEAL OF THE DAY
 


September 16, 2026

Read about our staffHi Friends,

A newsletter from a chef who cooks with her whole heart landed about a month ago, all about the Italian idea of a slow meal. Not a rushed one, not a scrolling-your-phone-between-bites one. A meal with courses, where each one builds anticipation for the next.

The course that hooked me was antipasti, the small savory bite before the main event. It is flavorful but not filling, just enough to make you excited for what is coming.

The recipe she shared was an Eggplant Crostino, and it is the kind of thing that looks like it took real effort and actually just takes patience. Salted eggplant, olives, capers, tomatoes, melted provolone over toasted bread. You can make the eggplant mixture ahead and just assemble as your guests walk in the door.

I've made it twice and it has been a big hit with the family. Manga!

Happy Cooking,
Anisa

Please add anisa@gophercentral.com to your address book or visit here.

Daily
Photo: The bite that kicks off the whole meal

Eggplant Crostino
Serves 4
Ingredients

1 small eggplant (about 1 pound), cut into 1-inch cubes

2 garlic cloves, skin on, slightly smashed

Sea salt, to taste

¼ cup olive oil, divided

1 tablespoon capers, rinsed

⅓ cup pitted olives (Gaeta or Kalamata), chopped

1 cup grape tomatoes, halved

½ large sourdough baguette, halved lengthwise

½ cup grated provolone

Fresh basil, for garnish
Directions

1. Salt the eggplant cubes and let them sit in a colander for 30 minutes, then rinse and pat dry.

2. Warm 2 tablespoons olive oil with the garlic in a large skillet over medium heat until fragrant, about 1 minute, then discard the garlic.

3. Add the eggplant and a pinch of salt. Cook 5 to 7 minutes until golden at the edges, then stir in the olives, capers, and tomatoes. Cook 7 to 8 more minutes until the tomatoes soften.

4. In a second skillet, heat the remaining olive oil and toast the bread cut side down until golden, about 2 minutes. Flip, top with the cheese, cover, and cook until melted, about 1 minute.

5. Pile the eggplant mixture onto the cheesy toast, garnish with basil, and cut into pieces to serve.
Cutting Board

Anisa's Kitchen Hack:

Salting the eggplant first is not optional, skip it and you will taste the bitterness. Thirty minutes, that is all it takes.

Make the eggplant mixture ahead and hold it at room temperature. Assemble the crostini right as guests arrive so the bread stays crisp.

Does salting the eggplant first actually make a difference?

Does salting the eggplant first actually make a difference?
I skipped that step once to save time, and regretted it, the bitterness was noticeable in every bite.

Thirty minutes with salt draws the bitterness right out, and it is worth the wait. Once the eggplant mixture is ready, presentation matters just as much as the cooking, and I have been serving mine on the Set of 3 Wooden Trivets with Decorative Tree Display Stand.

The hand-carved beechwood with a walnut finish, not only makes them gorgeous, they fold flat when not in use, and protect your table from hot pans while doubling as a serving display for a crostini board.

Deal Alert:normally $19.99, on sale now for $7.91.
Serve It Up In Style! Grab Yours HERE

Missed An Issue? Visit our archives loaded with past & new issues.

END OF Daily Recipe - Another GopherCentral publication
https://www.gophercentral.com

Copyright 2026 by GopherCentral All rights reserved.
Please forward this to a friend, in its entirety, to others.