Side Pannel
Roasted Eggplant Crostini
Roasted Eggplant Crostini
- Recipe Submitted by ADMIN on 09/26/2007
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)
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.
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.
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