Go Back
+ servings
Print Recipe
No ratings yet

Roasted Eggplant Crostini Recipe

Eggplant and vegetable medley blend together for a wonderful spread for crostini.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer
Cuisine: Italian
Servings: 6
Author: Angela Roberts


  • 1 eggplant
  • 1 onion
  • 1 green pepper
  • 1 clove garlic
  • 2 medium sized tomatoes
  • 2 tablespoons olive iol
  • 2 carrots
  • salt
  • pepper


  • Tuscan or similar Peasant Italian Bread cut into three inch strips.


  • Peel eggplant, cut into thick slices. Salt each side and leave out for an hour.
  • Wipe with paper towels.
  • Cut into large cubes.
  • Peel and cut onion in quarters.
  • Seed bell pepper and cut into strips.
  • Peel and cut carrots into long chunks.
  • Cut tomato into quarters.
  • Toss Vegetables with olive oil. Season with salt and pepper.
  • Roast in oven at 400 degrees 20-30 minutes, until eggplant and green pepper is soft.
  • Place into a Vitamix or blender. Mix until nearly smooth, but you can decide how much so. You might need to add a few tablespoons water.


  • Bake at 350 until toasted on both sides (about 5-10 mins).