Archive for October, 2008

Roasted Eggplant Crostini

Wednesday, October 1st, 2008

Roasted Eggplant Crostini

Need a good a good appetizer or hors d’oeuvres? This recipe should do. It is not only vegetarian but vegan.


1 medium eggplant, peeled, and cut into 1 inch pieces

1 medium sweet red pepper, cut 1″ pieces

1 medium red onion, cut 1″ pieces

3 medium garlic cloves, chopped

1 1/2 tsp olive oil

1 tsp table salt

1 Tbs canned tomato paste

1 lb Italian bread, cut into thirty-two 1/2-oz slices, each sliced equals 4 1/2″ by 3 1/4″ by 3/4″


Preheat oven to 400 degrees.

Arrange all ingredients, except tomato paste and bread slices, in bottom of a roasting pan; mix well to coat. Roast until vegetables are tender, mixing 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 eggplant mixture on each bread slice and serve.

Serves 32

Nutrition Facts

Nutrition (per serving): 46.2 calories; 14% calories from fat; 0.8 g total fat; 0.0 mg cholesterol; 1 60.0 mg sodium; 63.1 mg potassium; 8.5g carbohydrates; 1.0 g fiber; 0.7 g sugar; 1.5 g protein.