Roasted eggplant crostini
1
Points® value
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
32
Difficulty
Easy
This recipe couldn't be any easier to make, and it's the perfect sophisticated finger food to serve at your next dinner party for a nice change of pace. Simply toss together the eggplant, red peppers, red onion, garlic, olive oil, salt, and pepper in a big pan and let it roast away in the oven until the veggies are wonderfully tender, which should take about 40 minutes. Transfer the mixture to a food processor, add some tomato paste, and blitz until small, chunky pieces form. Spoon it onto deliciously toasted Italian bread slices, and your appetizer or snack is all set to go.
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), chopped
Olive oil
1½ tsp
Table salt
1 tsp
Black pepper
½ tsp
Tomato paste
1 Tbsp
Italian bread
1 pound(s), cut into thirty-two 1/2 oz slices
