Roasted Eggplant (Aubergine) Crostini

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Total Time
20 mins
40 mins

Weight Watcher recipe. I haven't tried yet, but sure sounds great! 1 point

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  1. Preheat oven to 400ºF.
  2. Arrange all ingredients, except tomato paste and bread slices, in bottom of a roasting pan; mix well to coat.
  3. Roast until vegetables are tender, stirring occasionally, about 40 minutes.
  4. Place eggplant mixture in a food processor and add tomato paste; pulse about 6 times until very small pieces form (do not puree until smooth).
  5. Toast bread slices.
  6. Spread 1 tablespoon of eggplant mixture on each bread slice and serve. Yields 1 per serving.