Roasted Eggplant Crostini
1
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 32 • Difficulty: Easy
Serve this sophisticated light dish at your holiday brunch for a delectable treat.
Ingredients
Uncooked eggplant
1 medium, peeled and cut into 1-inch pieces
Red bell pepper
1 medium, cut into 1-inch pieces
Red onion
1 medium, cut into 1-inch pieces
Garlic
3 clove(s), large, chopped
Olive oil
1½ tsp(s)
Table salt
1 tsp(s)
Black pepper
½ pinch(es)
Canned tomato paste
1 tbsp(s)
Italian bread
1 pound(s), cut into thirty-two 1/2 oz slices
Instructions
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.
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