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
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(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

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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