Roasted eggplant crostini
1
Points®
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
Instructions
1
Preheat oven to 400ºF.
2
Arrange all ingredients, except tomato paste and bread slices, in bottom of a roasting pan; mix well to coat. Roast until vegetables are tender, stirring 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 of eggplant mixture on each bread slice and serve. Yields 1 per serving.
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