Roasted eggplant crostini
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Eggplant, (1-1/2-pound) | |
| 1 | tablespoon | Chopped fresh cilantro |
| 3 | tablespoons | Balsamic vinegar |
| 1 | teaspoon | Dark sesame oil |
| ⅛ | teaspoon | Salt |
| 1 | Clove garlic | |
| ⅛ | teaspoon | Red pepper |
| 24 | Italitan bread slices, (3/4-inch thick) toasted, (12 ounces) | |
| Cilantro sprigs, (optional) | ||
Directions
Place eggplant on a foil-lined baking sheet. Broil 30 minutes or until blackened and charred, turning frequently; let cool slightly, and peel.
Place peeled eggplant, cilantro, vinegar, oil, salt, pepper, and garlic in a food processor, and process until smooth.
Spoon into a bowl; cover and chill 2 hours. Spread 1 tablespoon eggplant mixture on each bread slice. Yield: 2 dozen appetizers (serving size: 1 appetizer).
Per serving: 87 Calories; 1g Fat (13% calories from fat); 3g Protein; 16g Carbohydrate; 0mg Cholesterol; 187mg Sodium Serving Ideas : Garnish with cilantro, if desired.
Recipe by: Cooking Light, May 1995, page 144 Posted to MC-Recipe Digest V1 #404 by igor@... on Jan 28, 1997.