Crostini with Roasted Eggplant Spread

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    thick (1/2 inch) slices peeled eggplant

  • 2

    tsp. extra virgin olive oil

  • 1/2

    garlic clove, crushed

  • 1/4

    cup jarred roasted peppers, rinsed and drained

  • 1/2

    tsp. rinsed small capers

  • pepper to taste

  • 12

    slices crostini or toasted italian bread

Directions

1. Heat oven to 425 degrees. 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. 2. 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.

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