Photo of Roasted Eggplant Crostini by WW

Roasted Eggplant Crostini

1
1
1
SmartPoints® value per serving
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(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), medium, chopped

olive oil

1½ tsp

table salt

1 tsp

black pepper

½ pinch

canned tomato paste

1 Tbsp

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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