Yield: 24 Servings
Measure | Ingredient |
---|---|
1 \N | Eggplant, (1-1/2-pound) |
1 tablespoon | Chopped fresh cilantro |
3 tablespoons | Balsamic vinegar |
1 teaspoon | Dark sesame oil |
⅛ teaspoon | Salt |
1 \N | Clove garlic |
⅛ teaspoon | Red pepper |
24 \N | Italitan bread slices, (3/4-inch thick) toasted, (12 ounces) |
\N \N | Cilantro sprigs, (optional) |
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.