Roasted Eggplant (Aubergine) Crostini |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 32 |
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Weight Watcher recipe. I haven't tried yet, but sure sounds great! 1 point 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:
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.
3. Roast until vegetables are tender, stirring occasionally, about 40 minutes.
4. 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).
5. Toast bread slices.
6. Spread 1 tablespoon of eggplant mixture on each bread slice and serve. Yields 1 per serving.
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