Roasted Eggplant Crostini

Yield: 2 dozen appetizers (serving size: 1 appetizer)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 5%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.6g
  • Carbohydrate: 9.9g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 96mg
  • Calcium: 13mg


  • 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)


  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.
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