Eggplant Crostini a Funghetto

Method

1. Cut the eggplant into slices and then into regular cubes.
2. Fry the cubes in olive oil over medium heat until golden and crispy, then drain.
3. In a bowl, mix the drained chickpeas with a drizzle of olive oil, salt, and pepper. Roast in the oven at 180°C with grill for 25 minutes, shaking occasionally.
4. Meanwhile, cut the tomatoes into thin strips and then into small cubes.
5. In the same pan used for the eggplant, add a little of the leftover frying oil and a garlic clove. Sauté briefly, then add the tomatoes and salt. Cook for about one minute.
6. Remove from heat and stir in basil cut into chiffonade.
7. Toast the bread slices (crostini) in the oven.
8. Prepare a soy yogurt cream by mixing yogurt, a pinch of salt, olive oil, and lemon juice.
9. Assemble the crostini: spread a little tomato sauce, top with eggplant cubes, crispy chickpeas, a dollop of yogurt cream, and garnish with chopped chives.