Roasted Pepper Toasts
1 small eggplant (about 8 ounces), peeled
Slice eggplant and onion into 1/4-inch thick rounds. Cut red peppers in half; core and seed. Cut off tip of garlic head to expose cloves. Place red peppers, cut side down, on large greased baking sheet; add eggplant, onion and garlic head.
1 small Spanish onion
2 sweet red peppers
1 head garlic (unpeeled)
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/4 teaspoon each salt and pepper
2 tablespoons drained capers, rinsed (optional)
1 baguette (French stick)
Roast in 425ºF oven, turning eggplant, onion and garlic once, for about 45 minutes or until tender and garlic is softened. Let cool slightly. Peel red peppers; cut into thin strips. Chop eggplant. Cut onion rounds in half.
In large bowl, whisk together parsley, half of the oil, the lemon juice, salt and pepper. Add red pepper, eggplant, onion, and capers (if using); toss to coat.
Squeeze garlic into small bowl; mash in remaining oil. Set bowls aside. (Can be prepared to this point and refrigerated in separate airtight containers for up to 24 hours.)
Cut baguette on diagonal into 25 slices. Arrange slices on baking sheet; broil, turning once, for about 2 minutes or until golden. Spread evenly with garlic paste; top each slice with about 1 tablespoon vegetable mixture. Serve warm or at room temperature.
To grill rather than roast vegetables, place on greased grill, close lid and cook for 5 to 10 minutes or until tender.
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