Roasted Eggplant (Aubergine) Crostini
"Weight Watcher recipe. I haven't tried yet, but sure sounds great! 1 point"
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
32
ingredients
- 1 medium raw eggplant, peeled and cut into 1-inch pieces
- 1 medium red bell pepper, sweet cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch pieces
- 3 medium garlic cloves, chopped
- 1 1⁄2 teaspoons olive oil
- 1 teaspoon table salt
- 1⁄2 teaspoon black pepper
- 1 tablespoon canned tomato paste
- 1 lb Italian bread, cut into thirty-two 1/2 oz slices
directions
- 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.
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RECIPE SUBMITTED BY
About us is more accurate. My friend and I share this account since we are roomates.
We love to explore Lake Erie and birdwatch. Nature walks are among our favorite things to do, as well as cook.
Cee is definately the master chef of the house and never ceases to amaze us with her cooking prowess. eM is still in the beginning stages of cooking and always takes the easy way out.
