Crostini with Roasted Eggplant Spread
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
Directions
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.
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