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Roasted Eggplant Crostini



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Roasted Eggplant Crostini

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Place eggplant on a foil-lined baking sheet. Broil 30 minutes or until
blackened and charred, turning frequently; let cool slightly, and peel.

Place peeled eggplant, cilantro, vinegar, oil, salt, pepper, and garlic in
a food processor, and process until smooth.

Spoon into a bowl; cover and chill 2 hours. Spread 1 tablespoon eggplant
mixture on each bread slice. Yield: 2 dozen appetizers (serving size: 1
appetizer).

Per serving: 87 Calories; 1g Fat (13% calories from fat); 3g Protein; 16g
Carbohydrate; 0mg Cholesterol; 187mg Sodium

Serving Ideas : Garnish with cilantro, if desired.

Ingredients:

1 Eggplant, (1-1/2-pound)
1 tb Chopped fresh cilantro
3 tb Balsamic vinegar
1 ts Dark sesame oil
1/8 ts Salt
1 Clove garlic
1/8 ts Red pepper
24 Italitan bread slices,
-(3/4-inch thick) toasted,
-(12 ounces)
Cilantro sprigs, (optional)

Serves:

24 Servings

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