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.

Yield: 6 servings (serving size: about 3 tablespoons puree and 3 bread slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 27%
  • Fat: 3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.8g
  • Carbohydrate: 16.7g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 315mg
  • Calcium: 25mg


  • 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)


  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.
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