Recipe - Roasted Eggplant Crostini

1 Eggplant, (11/2pound)
1 tablespoon Chopped fresh cilantro
3 tablespoon Balsamic vinegar
1 teaspoon Dark sesame oil
1/8 teaspoon Salt
1 Clove garlic
1/8 teaspoon Red pepper
24 Italitan bread slices,
(3/4inch thick) toasted,
(12 ounces)
Cilantro sprigs, (optional)

Place eggplant on a foillined 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 MCRecipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.