Roasted eggplant crostini

Yield: 24 Servings

Measure 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)

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.

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