Photo of Roasted Eggplant Crostini by WW

Roasted Eggplant Crostini

PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
Serve this sophisticated light dish at your holiday brunch for a delectable treat.


Uncooked eggplant(s)

1 medium, peeled and cut into 1-inch pieces

Sweet red pepper(s)

1 medium, cut into 1-inch pieces

Uncooked red onion(s)

1 medium, cut into 1-inch pieces

Garlic clove(s)

3 clove(s), large, chopped

Olive oil

1½ tsp(s)

Table salt

1 tsp(s)

Black pepper

½ pinch

Canned tomato paste

1 tbsp(s)

Italian bread

1 pound(s), cut into thirty-two 1/2 oz slices


  1. Preheat oven to 400ºF.
  2. Arrange all ingredients, except tomato paste and bread slices, in the bottom of a roasting pan; mix well to coat. Roast until vegetables are tender, mixing occasionally, about 40 minutes.
  3. Place eggplant mixture in a food processor and add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth).
  4. Toast bread slices. Spread 1 tablespoon eggplant mixture on each bread slice and serve.