Roasted Eggplant Crostini

recipe

Yield:

2 dozen appetizers (serving size: 1 appetizer)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Garnish with cilantro, if desired.

Linda Romanelli Leahy,

Cooking Light

May 1995
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