How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Roasted Eggplant (Aubergine) Crostini?

You need 9 ingredients. The key ingredients include: 1 medium raw eggplant, peeled and cut into 1-inch pieces, 1 medium red bell pepper, sweet cut into 1-inch pieces, 1 medium red onion, cut into 1-inch pieces, 3 medium garlic cloves, chopped, and more.

Is Roasted Eggplant (Aubergine) Crostini suitable as vegetarian?

Yes, Roasted Eggplant (Aubergine) Crostini falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roasted Eggplant (Aubergine) Crostini?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Eggplant (Aubergine) Crostini Recipe

Name: Roasted Eggplant (Aubergine) Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium raw eggplant, peeled and cut into 1-inch pieces; 1 medium red bell pepper, sweet cut into 1-inch pieces; 1 medium red onion, cut into 1-inch pieces; 3 medium garlic cloves, chopped; 1 ½ teaspoons olive oil; 1 teaspoon table salt; ½ teaspoon black pepper; 1 tablespoon canned tomato paste; 1 lb Italian bread, cut into thirty-two 1/2 oz slices

Try this homemade Roasted Eggplant (Aubergine) Crostini recipe the whole family will love. Made with eggplant, red bell pepper, red onion and garlic. Ea…

This Roasted Eggplant (Aubergine) Crostini relies on simple, everyday ingredients such as olive oil, table salt, black pepper and canned tomato paste. It comes together quickly and makes 4 servings, at about 126 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 medium raw eggplant, peeled and cut into 1-inch pieces
1 medium red bell pepper, sweet cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
3 medium garlic cloves, chopped
1 ½ teaspoons olive oil
1 teaspoon table salt
½ teaspoon black pepper
1 tablespoon canned tomato paste
1 lb Italian bread, cut into thirty-two 1/2 oz slices

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
126 kcal
Category
Vegetarian

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