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    Crostini with Roasted Eggplant Spread


    Source of Recipe


    vitacost.com

    List of Ingredients




    4 thick (1/2-inch or 1.25cm) slices peeled eggplant

    2 tsp (10mL) extra virgin olive oil

    1/2 garlic clove, crushed through a press

    1/4 cup (40g) chopped rinsed and drained jarred roasted peppers

    1/2 tsp (2g) rinsed small capers

    Freshly ground pepper to taste

    12 slices crostini or toasted Italian bread

    Recipe



    Heat oven to 425°F (220°C). Arrange the eggplant in a single layer on a nonstick coated baking sheet. Stir the olive oil and garlic together in a small bowl and lightly brush on both sides of the eggplant.

    Roast eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly.

    Coarsely chop the eggplant and combine with the red peppers and capers; add black pepper to taste. Serve warm or cold as a spread on crostini.


    YIELD: 12 Servings

    Nutrition Facts
    Calories: 95
    Fat: 1g
    % fat calories: 10%
    Cholesterol: 0mg
    Carbohydrate: 18g
    Protein: 3g



 

 

 


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