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Roasted Eggplant Crostini

Yield 2 dozen appetizers (serving size: 1 appetizer)

Ingredients

  • 1 (1 1/2-pound) eggplant
  • 1 tablespoon chopped fresh cilantro
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon dark sesame oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove
  • 24 (3/4-inch-thick) Italian bread slices, toasted (about 12 ounces)
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 49
  • caloriesfromfat 5 %
  • fat 0.3 g
  • satfat 0.0 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 1.6 g
  • carbohydrate 9.9 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 96 mg
  • calcium 13 mg

How to Make It

  1. Place eggplant on a foil-lined baking sheet. Broil 30 minutes or until blackened and charred, turning frequently; let cool slightly, and peel.

  2. 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.

  3. Garnish with cilantro, if desired.