Roasted Eggplant and Tomato Crostini

Robust eggplant is perfect for the colder months. These tangy crostini offer a healthy and flavorful start to a meal.

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 4

1 large eggplant, cut into 1-inch cubes

4 large plum tomatoes, cored and quartered

4 tablespoons olive oil

2 tablespoons Sherry wine vinegar

3 tablespoons fresh rosemary, chopped

sea salt, to taste

freshly ground black pepper, to taste

4 ounces crumbled feta cheese

1 baguette, cut into ½-inch slices

Preheat oven to 400 degrees. Place eggplant and tomatoes in a 9” x 13” casserole dish; toss with oil and vinegar. Sprinkle with 2 tablespoons rosemary, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 30 minutes. Leave oven on.

Transfer eggplant and tomatoes to bowl and gently stir together with feta. Place bread slices on baking sheet and top each slice with a tablespoon of eggplant mixture. Return to heated oven for 10 minutes.

Transfer crostini to serving platter. Sprinkle with remaining rosemary and serve.




WARMING WINTER WONDERS

		Ring in the New Year with Healthy Comfort Foods

		Written By Kim A. Fuqua \| Photography By Suzanne Farmer \| Food Styling BY Lori K. gregory

	Roasted Eggplant and Tomato Crostini Robust eggplant is perfect for the colder months. These tangy crostini offer a healthy and flavorful start to a meal. Prep Time: 15 minutes Cook Time: 40 minutes Servings: 4 1 large eggplant, cut into 1-inch cubes 4 large plum tomatoes, cored and quartered 4 tablespoons olive oil 2 tablespoons Sherry wine vinegar 3 tablespoons fresh rosemary, chopped sea salt, to taste freshly ground black pepper, to taste 4 ounces crumbled feta cheese 1 baguette, cut into ½-inch slices Preheat oven to 400 degrees. Place eggplant and tomatoes in a 9” x 13” casserole dish; toss with oil and vinegar. Sprinkle with 2 tablespoons rosemary, salt, and pepper. Roast until eggplant is tender and golden brown, stirring occasionally, about 30 minutes. Leave oven on. Transfer eggplant and tomatoes to bowl and gently stir together with feta. Place bread slices on baking sheet and top each slice with a tablespoon of eggplant mixture. Return to heated oven for 10 minutes. Transfer crostini to serving platter. Sprinkle with remaining rosemary and serve.