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)
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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)
- 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.
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