Smoky Eggplant Puree with Crostini

Ingredients

• 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)

Preparation

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.