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To prepare

  1. Combine the olive oil, vinegar, honey, onion, garlic, bay leaves, cinnamon stick and chili flakes in a large saucepan; bring to a simmer.  Cook for 15 minutes; season with salt and pepper. Add eggplant and cook for 15 minutes or until just tender. Stir in tomatoes; remove from heat. Let cool to room temperature. Transfer to an airtight container and refrigerate for at least 1 day or up to 2 weeks.
  2.  Meanwhile, place yogurt in a cheesecloth-lined bowl. Place in the refrigerator to drain for at least 2 hours or up to 6 hours.
  3.  To serve, drain confit liquid and discard the liquid, the bay leaves and cinnamon stick.. Top each crostini with 2 tbsp eggplant confit, a dollop of Oikos yogurt and a drizzle of honey.

Eggplant Confit on Crostinis with Greek Yogurt

These easy crostinis are sure to be a hit at your next holiday party.

Author: Amanda Riva

Professional Recipe Developer & Owner of The Hot Plate.



  • 3 cups (750 mL) olive oil
  • 3/4 cup (180 mL) red wine vinegar
  • 1/2 cup (125 mL) honey (to cook)
  • 1 onion, sliced
  • 3 garlic cloves
  • 4 bay leaves
  • 1 cinnamon stick
  • Pinch dried chili flakes
  • 2 large eggplants, peeled and cut into 1/4-inch strips
  • 4 tomatoes, deseeded, cut into 1/4-inch strips
  • Salt and pepper
  • 2 cups (500 mL) Oikos 2% Plain Greek Yogurt
  • 16 baguette slices, toasted
  • 3 tbsp (45 mL) honey (to drizzle)
10 min.
20 min.
x 8

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