Roasted Eggplant (Aubergine) Crostini Recipe

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Ingredients:

Serving

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 tsp olive oil
1 tsp table salt
1/2 tsp black pepper
1 tbsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	47.02 Kcal (197 kJ)
Calories from fat	7.04 Kcal
		% Daily Value*
Total Fat	0.78g	1%
Sodium	160.46mg	7%
Potassium	64.14mg	1%
Total Carbs	8.65g	3%
Sugars	1.05g	4%
Dietary Fiber	1g	4%
Protein	1.49g	3%
Vitamin C	4.4mg	7%
Vitamin A	0.1mg	3%
Iron	2mg	11%
Calcium	14.2mg	1%

Amount Per 100 g
Calories	124.52 Kcal (521 kJ)
Calories from fat	18.63 Kcal
		% Daily Value*
Total Fat	2.07g	1%
Sodium	424.91mg	7%
Potassium	169.86mg	1%
Total Carbs	22.91g	3%
Sugars	2.79g	4%
Dietary Fiber	2.66g	4%
Protein	3.95g	3%
Vitamin C	11.7mg	7%
Vitamin A	0.2mg	3%
Iron	5.4mg	11%
Calcium	37.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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