Roasted Eggplant Crostini
Yield: 2 dozen appetizers (serving size: 1 appetizer)
Recipe from
More From Cooking Light
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
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.
Roasted Eggplant Crostini Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining
- CUISINE: Authentic, Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- COOKING METHOD: Food Processor, Broil
- PUBLICATION: Cooking Light
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