Recipe

Roasted Eggplant (aubergine) Crostini Recipe


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Ingredients
  • 1/2 tsp black pepper .
  • 3 medium garlic cloves, sliced .
  • 1 1/2 tsps olive oil .
  • 1 medium red onion, cut into 1-inch pieces .
  • 1 lb Italian bread, cut into thirty-two 1/2 oz slices .
  • 1 medium raw eggplant, peeled & cut into 1-inch pieces .
  • 1 tsp table salt .
  • 1 medium red bell pepper, sweet cut into 1-inch pieces .
  • 1 tbsp canned tomato paste

Directions
  • Step #1 Preheat oven to 400ºF.
  • Step #2 Arrange all ingredients, except tomato paste & bread slices, in bottom of a roasting pan; mix well to coat.
  • Step #3 Roast until vegetables are tender, stirring every once in awhile, about 40 mins.
  • Step #4 Place eggplant mixture in a food processor/blender & add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth).
  • Step #5 Toast bread slices.
  • Step #6 Spread 1 tbsp of eggplant mixture on each bread slice & serve.
  • Step #7 Yields 1 per serving.
  • Enjoy the Roasted Eggplant (Aubergine) Crostini recipe

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