Crostini with Roasted Eggplant Spread

Preparation facts

Yield: 12 servings

Ingredients

4 thick (1/2-inch or 1.25cm) slices peeled eggplant

2 tsp (10mL) extra virgin olive oil

1/2 garlic clove, crushed through a press

1/4 cup (40g) chopped rinsed and drained jarred roasted peppers

1/2 tsp (2g) 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

Serving Size 1 serving

Calories 36

Calories from Fat 10 (28%)

% Daily Value*

2%Total Fat 1g

1%Saturated Fat 0.2g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.6g

0%Cholesterol 0mg

3%Sodium 74mg

1%Potassium 31mg

2%Total Carbohydrate 6g

2%Dietary Fiber 0.6g

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.

2006-09-07

Naturalpath