Roasted Eggplant Crostini Topping from Lighter, Quicker, Better: Cooking for the Way We Eat Today by
Heat the oven to 425°F. 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...
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Cooking tools:
- Nonstick baking sheet
- Mixing bowl
- Pastry brush
- Oven
- Chef's knife
- Cutting board
- Spoon
Ingredients
- ½ garlic clove, crushed
- 2 teaspoons extra virgin olive oil
- 4 thick (½ inch) slices peeled eggplant
- ½ teaspoon small capers, rinsed and drained
- Freshly ground black pepper
- ¼ cup chopped fresh roasted peppers or rinsed and drained jarred roasted peppers
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