• Prep Time:
  • Cooking Time:
  • Serves: 24 Servings

Roasted Eggplant Crostini

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 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)


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

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.

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