Roasted Eggplant Crostini

Total Time
1 hr
20 min
40 min
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 oil

1½ tsp

table salt

1 tsp

black pepper

½ tsp

canned tomato paste

1 Tbsp

Italian bread

1 pound(s), cut into thirty-two 1/2 oz slices


  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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