Crostini with Roasted Eggplant Spread
Ingredients
- 4 thick (1/2-inch or 1.25cm) slices peeled eggplant
- 2 tsp extra virgin olive oil
- 1/2 garlic clove, crushed through a press
- 1/4 cup chopped rinsed and drained jarred roasted peppers
- 1/2 tsp 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.
Nutrition Facts
Calories 36
Calories from Fat 10 (28%)
(2%)Total Fat 1g
(1%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
(0%)Cholesterol 0mg
(3%)Sodium 74mg
(1%)Potassium 31mg
Total Carbohydrate 6g
(2%)Dietary Fiber 1g
Sugars 0g
Sugar Alcohols 0g
(2%)Protein 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2013.