Roasted Eggplant & Red Pepper Tostadas

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If you’re looking for a super quick and easy appetizer recipe, look no further. This tostada recipe is very similar to a bruschetta but I find it more tasty. The best part, though,  (besides the rave reviews you’ll get from hungry devourers) is that it is very quick to make and can be made the day before and assembled day of. Perfect for those who know they’re going to be over extending themselved on Christmas Day and that they may end up punching drunk Aunt Marjorie before dessert is even served.

Ingredients

  • 1 Japanese eggplant (or small regular eggplant), cut into cubes
  • 1 red pepper, cut into cubes
  • 3/4 red onion, cut into wedges
  • 2 x large cloves garlic, crushed
  • 1 ripe tomato, halved
  • generous handful of fresh basil, shredded (the original recipe called for mint and coriander but the basil worked really well)
  • toasted pine nuts (slivered, toasted almonds are a good subsitute, but the pine nuts go really well with the basil)
  • olive oil
  • salt and pepper to taste
  • 1 baguette

Method

Preheat your oven to a very hot 240C/475F.

Put the eggplant, pepper, onion,  half the crushed garlic, and a generous amount of olive olive in a bowl and stir well to coat all the lovely veggies. Spread these out on a baking tray in a single layer. Bake for about 10-15 minutes and then stir and try to flip over the veggies. Bake for another 10 mins (or until soft). Return to a bowl once cooler, stir in the rest of the garlic, add salt and pepper, and the basil.

Cut up the baguette into thickish slices, lay out on a baking tray, and bake for about 4 minutes or until crisp. Rub the cut side of the tomato onto one side of the toasted bread, squeezing the tomato to get as much juice out onto the bread as possible. You’ll probably need to use both halves of the tomato. Chop up the tomato and add to the veggie mix.

Spoon the veggie mix onto the tomato side of the bread and sprinkle with pine nuts. Serve to your adoring fans-to-be.

TIPS:

  1. If you make the veggies the day before, then I suggest taking them out of the fridge about an hour before serving so they’re room temperature.
  2. If you have any leftover veggies, you can make an excellent sandwich (get a larger loaf, toast in the oven, top with veggies. You could also melt some cheese on the bread while you’re toasting it)

PS- these got eaten so quickly the first time I made them, I couldn’t even take a picture.

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