Crostini with Roasted Eggplant Spread Serves 12
4 thick (1/2 inch) slices peeled eggplant
2 teaspoons extra virgin olive oil
1/2 garlic clove, crushed through a press
1/4 cup chopped rinsed and drained jarred roasted peppers
1/2 teaspoon rinsed small capers
Freshly ground pepper to taste
12 slices crostini or toasted Italian bread
1. Heat oven to 425°F. 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.
