Roasted Eggplant Crostini Topping

Preparation info
  • Makes enough for

    12

    Crostini
    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Ingredients

  • 4 thick (½ inch) slices peeled eggplant
  • 2 teaspoons extra virgin olive oil

Method

  1. Heat the oven to 425°F.
  2. Arrange the eggplant slices in a single layer on a nonstick baking sheet. Stir the oil and garlic together in a small bowl and lightly brush the mixture on both sides of the eggplant.
  3. Roast the eggplant slices until lightly browned, turning once, about 20 minutes per side. Cool slightly. Coarsely chop the eggplant and combine w