Roasted Eggplant and Red Pepper Tartines

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings


  • 2 tablespoons olive oil
  • 1 large eggplant cut in half
  • 4 large red bell peppers seeded and chopped
  • 4 cloves garlic peeled
  • 1 tablespoon dried thyme
  • 1 15-oz. can cannellini beans drained and rinsed
  • 1 small jalapeno seeded and chopped
  • 1 large lemon juiced
  • Sea salt to taste
  • freshly ground black pepper to taste
  • 6 slices sourdough bread toasted
  • 1/2 cup crumbled goat cheese


  • Preheat the oven to 400-degrees.
  • Place 1 tablespoon olive oil, eggplant and bell peppers on a baking sheet and roast for 30 to 35 minutes until vegetables are fork tender.
  • In a large skillet add remaining olive oil and heat over medium heat. Sauté garlic 5 minutes, add thyme, beans, jalapeno, lemon juice and sea salt and freshly ground pepper to taste.
  • Sauté 5 minutes until beans are warmed through.
  • In a food processor or blender add ingredients from skillet along with the flesh of the eggplant and the chopped bell peppers, process 1 minute until smooth.
  • Spread mixture on warm bread and top with goat cheese.


SERVING SUGGESTION: Steamed asparagus. VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure sourdough bread is gluten free.
NUTRITION: 313 Calories; 9g Fat (25.8% calories from fat); 15g Protein; 45g Carbohydrate; 10g Dietary Fiber; 10mg Cholesterol; 195mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.
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