Eggplant and Roasted Red Pepper Crostini

[Guest guest]

Eggplant and Roasted Red Pepper Crostini

 

Crostini

 

1

loaf French or Sesame Semolina bread, sliced 1 " thick

 

extra-virgin olive oil

 

1

large garlic clove, halved lengthwise

 

Eggplant & Roasted Red Pepper Topping

 

1

medium eggplant, unpeeled

 

1

red bell pepper

 

3

garlic cloves, unpeeled

 

extra-virgin olive oil

 

1

tablespoon balsamic vinegar

 

2

tablespoons chopped fresh oregano

 

salt and freshly-ground black pepper, to taste

 

Place a large non-stick skillet over medium heat. Brush both sides of the

bread slices with olive oil and place a few at time in the hot skillet.

Toast for 2 minutes, turning often, until browned and firm. Rub the cut side

of the garlic on the bread toasts to infuse a subtle flavor.

Preheat the oven to 450° F. Rub the eggplant, pepper, and garlic with a

little olive oil and place them on a sheet tray lined with aluminum foil.

Roast the vegetables in the middle of the oven, turning occasionally, for

about 40 minutes. The pepper should be charred and the eggplant completely

soft.

Allow the vegetables to cool, then peel the skin off the pepper, discarding

the stem and seeds. Put the roasted pepper in a food processor. Coarsely

chop the eggplant, discarding the stem, and add it to the processor. Squeeze

the garlic out of the skins into the processor. Add the vinegar, oregano and

1/2 cup of olive oil; season with salt and pepper. Pulse until combined but

still somewhat chunky. Spoon a tablespoon of the mixture on the garlic

crostini.

makes 4 servings

2002 by Tyler Florence.