Crostini with Roasted Eggplant

4 thick eggplant (1/2-inch) slices peeled
2 teaspoons extra virgin olive oil
1/2 clove garlic crushed through a press
1/4 cup chopped rinsed and drained jarred roasted peppers
1/2 teaspoon rinsed small capers
freshly ground black pepper, to taste
12 slices crostini or toasted italian bread

Heat the oven to 425° F.

Arrange eggplant in single layer on a non-stick 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 pepper and capers; add black pepper to taste. Serve warm or cold as a spread on crostini.



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