Roasted Eggplant-Herb Crostini
Serve this sophisticated finger food on Super Bowl Sunday for a nice change of pace from the usual greasy fare.
Yield: 32 servings (slices)
medium eggplant, peeled and cut into 1-inch pieces
Preheat oven to 400ºF.
Arrange all ingredients, except tomato paste and bread slices, in the bottom of a roasting pan; mix well to coat. Roast until vegetables are tender, mixing occasionally, about 40 minutes.
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). Spread 1 tablespoon eggplant mixture on each bread slice and serve.
Weight Watcher: 1 POINT per serving