Preheat your oven to 200 °C or 392 FCut the baguette into diagonal slices and brush with olive oil on both sides. Then bake the crostini in the middle of the oven for about 8 minutes until golden brown. After baking, take the crostini out of the oven and let it cool down.

In the meantime, cut the eggplant into small cubes. Sprinkle the cubes with salt and let it stand in a colander for about 30 minutes, so that the moisture can drain out. Then rinse the eggplant cubes well to remove the salt and pat them dry with kitchen towel paper.

In a bowl, combine olive oil, garlic, balsamic vinegar, chili powder (optional), Pimenton, salt and pepper (to taste). Add the eggplant cubes, mix well and marinate for about 15 minutes.

Heat a pan on medium heat and cook the eggplant cubes for 5-8 minutes. Until they become slightly tender and are cooked.

Top the crostini with Burrata, a generous spoonful of balsamic eggplant and garnish with chives, chili flakes (optional), toasted pine nuts and olive oil. Enjoy!TIPS:- Use stale bread to make crostini.- Don't feel like using the oven, just toast your crostini in a pan. It’s just tasty as from the oven!If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!