Free Recipe Roasted Eggplant Crostini
Recipe Type: A Recipes
Recipe Preparation: broil
Cooking Ingredients for Roasted Eggplant Crostini Recipe
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)
Roasted Eggplant Crostini Preparation
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. Recipe by: Cooking Light, May 1995, page 144 Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 24
How Do You Cook Roasted Eggplant Crostini?
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