Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 [Moderator's Note: Omit olive oil in the recipe below to keep it fat-free.] Roasted Eggplant Crostini side dishes POINTS® Value: 1 Servings: 32 Preparation Time: 20 min Cooking Time: 40 min Level of Difficulty: Easy Serve this sophisticated finger food at your next party for a nice change of pace. Ingredients 1 medium raw eggplant, peeled and cut into 1-inch pieces 1 medium sweet red pepper(s), cut into 1-inch pieces 1 medium red onion(s), cut into 1-inch pieces 3 medium garlic clove(s), chopped 1 1/2 tsp olive oil 1 tsp table salt 1/2 tsp black pepper 1 tbsp canned tomato paste 1 pound(s) Italian bread, cut into thirty-two 1/2 oz slices Instructions • Preheat oven to 400ºF. • Arrange all ingredients, except tomato paste and bread slices, in bottom of a roasting pan; mix well to coat. Roast until vegetables are tender, stirring 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). • Toast bread slices. Spread 1 tablespoon of eggplant mixture on each bread slice and serve. Yields 1 per serving. © 2008 Weight Watchers International, Inc. © 2008 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 This recipes as a whole whopping 1 ½ TEASPOONS of olive oil so if you want to be completely accurate this recipe isn’t FAT FREE either. Lynna On Behalf Of LMarie Friday, January 02, 2009 10:41 AM Roasted Eggplant Crostini [Moderator's Note: Omit olive oil in the recipe below to keep it fat-free.] Roasted Eggplant Crostini side dishes POINTS® Value: 1 Servings: 32 Preparation Time: 20 min Cooking Time: 40 min Level of Difficulty: Easy Serve this sophisticated finger food at your next party for a nice change of pace. Ingredients 1 medium raw eggplant, peeled and cut into 1-inch pieces 1 medium sweet red pepper(s), cut into 1-inch pieces 1 medium red onion(s), cut into 1-inch pieces 3 medium garlic clove(s), chopped 1 1/2 tsp olive oil 1 tsp table salt 1/2 tsp black pepper 1 tbsp canned tomato paste 1 pound(s) Italian bread, cut into thirty-two 1/2 oz slices Instructions • Preheat oven to 400ºF. • Arrange all ingredients, except tomato paste and bread slices, in bottom of a roasting pan; mix well to coat. Roast until vegetables are tender, stirring 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). • Toast bread slices. Spread 1 tablespoon of eggplant mixture on each bread slice and serve. Yields 1 per serving. © 2008 Weight Watchers International, Inc. © 2008 WeightWatchers.com, Inc. All rights reserved. WEIGHT WATCHERS and POINTS are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2009 Report Share Posted January 2, 2009 Grapeseed oil. on the bottle not yet seen the word oil on the label, yet it a oil LMarie Saturday, January 03, 2009 5:55 AM RE: Roasted Eggplant Crostini This recipes as a whole whopping 1 ½ TEASPOONS of olive oil so if you want to be completely accurate this recipe isn’t FAT FREE either. Lynna On Behalf Of LMarieFriday, January 02, 2009 10:41 AM Subject: Roasted Eggplant Crostini [Moderator's Note: Omit olive oil in the recipe below to keep it fat-free.]Roasted Eggplant Crostini side dishesPOINTS® Value: 1Servings: 32Preparation Time: 20 minCooking Time: 40 minLevel of Difficulty: Easy Serve this sophisticated finger food at your next party for a nice change ofpace.Ingredients1 medium raw eggplant, peeled and cut into 1-inch pieces 1 medium sweet red pepper(s), cut into 1-inch pieces 1 medium red onion(s), cut into 1-inch pieces 3 medium garlic clove(s), chopped 1 1/2 tsp olive oil 1 tsp table salt 1/2 tsp black pepper 1 tbsp canned tomato paste 1 pound(s) Italian bread, cut into thirty-two 1/2 oz slices Instructions• Preheat oven to 400ºF.• Arrange all ingredients, except tomato paste and bread slices, in bottomof a roasting pan; mix well to coat. Roast until vegetables are tender,stirring occasionally, about 40 minutes.• Place eggplant mixture in a food processor and add tomato paste; pulseabout 6 times until very small pieces form (do not puree until smooth).• Toast bread slices. Spread 1 tablespoon of eggplant mixture on each breadslice and serve. Yields 1 per serving. © 2008 Weight Watchers International, Inc. © 2008 WeightWatchers.com, Inc.All rights reserved.WEIGHT WATCHERS and POINTS are the registered trademarks of Weight WatchersInternational, Inc. and are used under license by WeightWatchers.com, Inc. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.