Smoky Eggplant Puree with Crostini

Place the eggplant halves about 1 inch from the broiler to slightly char the skin, which is discarded. This procedure gives the puree a smoky flavor.


6 servings (serving size: about 3 tablespoons puree and 3 bread slices)

Recipe from

Cooking Light

Nutritional Information

Calories 101
Caloriesfromfat 27 %
Fat 3 g
Satfat 0.5 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 2.8 g
Carbohydrate 16.7 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 315 mg
Calcium 25 mg


1 medium eggplant, cut in half lengthwise (about 1 pound)
Cooking spray
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extravirgin olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
1/2 cup finely chopped seeded plum tomato
1 tablespoon chopped fresh parsley
18 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted (about 4 ounces)


Preheat broiler.

Place eggplant, cut sides down, on a foil-lined baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray; broil 30 minutes or until tender. Cool slightly. Remove the pulp; discard skin. Place eggplant, juice, salt, and pepper in a food processor; process until smooth.

Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cook 9 minutes or until lightly browned, stirring occasionally. Remove from heat; add eggplant mixture, tomato, and parsley. Spoon mixture into a bowl; cover and chill at least 2 hours before serving with bread.

Cinda Chavich,

Cooking Light

March 2004
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