Ingredients for Antipasto Di Melanzane Eggplant Appetizer
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 (28 ounce) can crushed tomatoes
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1/2 cup water
- 1/2 teaspoon salt, 1/4 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- lightly spray cooking spray
- toasted crostini
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How to Make Antipasto Di Melanzane Eggplant Appetizer
- Preheat oven to 400°F (200°C).
- Slice the washed, unpeeled eggplant lengthwise into 1/4-inch thick slices.
- Cut the slices into 2 1/2-inch lengths.
- Lightly spray a baking sheet with cooking spray. Arrange the eggplant slices in a single layer on the baking sheet.
- Bake for 20-30 minutes, or until the eggplant is tender and slightly browned.
- While the eggplant is baking, heat the olive oil in a medium frying pan over medium heat.
- Add the minced garlic and cook for about 1 minute, until fragrant. Be careful not to burn the garlic.
- Stir in the crushed tomatoes, tomato paste, and water. Bring to a simmer.
- Reduce heat to low, and cook uncovered for 10 minutes, or until the sauce has thickened slightly.
- Add the baked eggplant to the tomato sauce. Season with salt, pepper, and red pepper flakes.
- Stir gently to combine, ensuring the eggplant is coated in the sauce.
- Spoon the Antipasto Di Melanzane onto a serving plate.
- Serve warm or cold, alongside toasted crostini.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
28g
Fat
6g
Carbs
5g
