Yield: 24 Servings
|1 \N||Eggplant, (1-1/2-pound)|
|1 tablespoon||Chopped fresh cilantro|
|3 tablespoons||Balsamic vinegar|
|1 teaspoon||Dark sesame oil|
|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.