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Photo of Roasted Eggplant Crostini by WW

Roasted Eggplant Crostini

1
Points® value
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
32
Difficulty
Easy
Serve this sophisticated light dish at your holiday brunch for a delectable treat.

Ingredients

Uncooked eggplant

1 medium, peeled and cut into 1-inch pieces

Red bell pepper

1 medium, cut into 1-inch pieces

Red onion

1 medium, cut into 1-inch pieces

Garlic

3 clove(s), large, chopped

Olive oil

1½ tsp(s)

Table salt

1 tsp(s)

Black pepper

½ pinch(es)

Canned tomato paste

1 tbsp(s)

Italian bread

1 pound(s), cut into thirty-two 1/2 oz slices

Instructions

  1. Preheat oven to 400ºF.
  2. Arrange all ingredients, except tomato paste and bread slices, in the bottom of a roasting pan; mix well to coat. Roast until vegetables are tender, mixing occasionally, about 40 minutes.
  3. 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).
  4. Toast bread slices. Spread 1 tablespoon eggplant mixture on each bread slice and serve.

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