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Smoky Eggplant Puree with Crostini

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


  • 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)

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.