Appetizer Recipes
Roasted Eggplant-Herb Crostini Recipe
Ingredients:
1 medium eggplant; peeled and cut into 1-inch pieces
1 medium sweet red pepper; cut into 1-inch pieces
1 medium red onion; cut into 1-inch pieces
3 medium garlic cloves; chopped
1 1/2 Tbsp olive oil
1 tsp table salt
1/2 tsp black pepper
1 Tbsp canned tomato paste
1 pound Italian bread; cut into thirty-two 1/2 oz slices
Instructions:
Combine all ingredients, except tomato paste and bread slices, in the bottom of a roasting pan.
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 youwant it to be chunky, not smooth.
Spread 1 tablespoon eggplant mixture on each bread slice and serve.
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