Roasted Eggplant Crostini
- Total Time
Serve this sophisticated finger food at your next party for a nice change of pace.
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 medium clove(s), chopped
olive oil1 ½ tsp
table salt1 tsp
black pepper½ tsp
canned tomato paste1 Tbsp
Italian bread1 pound(s), cut into thirty-two 1/2 oz slices
- Preheat oven to 400ºF.
- 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.
- 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).
- Toast bread slices. Spread 1 tablespoon of eggplant mixture on each bread slice and serve. Yields 1 per serving.