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Roasted Eggplant Crostini Need a good a good appetizer or hors d'oeuvres? This recipe should do. It is not only vegetarian but vegan. Ingredients: 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" Directions: 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.
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