Friday, January 01, 2010
Crostini with roasted eggplant, pepper and tomato
After writing all your New Year's resolutions it is time to start sticking to them! One of my resolutions was ( once again!) to eat as healthy as possible. So for the first days lunch I had lovely crostini topped with my favourite Mediterranean combo - roasted eggplant, pepper and tomato, with a drizzle of olive oil, lemon and some parsley!
What we need:
several slices of bread ( I used wholewheat bread)
2 red peppers
a bunch of parsley
1 lemon juice
salt and pepper
What we have to do:
1. Roast eggplant, peppers and tomatoes over the broiler. Then place them in a paper or plastic bag until it cools and then remove the skin and cut into small pieces.
2. In a bowl place chopped eggplant, peppers, and tomatoes, add chopped parsley, garlic, salt and pepper, lemon juice. Place in a fridge for 10 min.
3. Slice bread and drizzle with some olive oil and place in a toaster or an oven. When it's light brown, remove, put the topping and serve!