Roasted Eggplant Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 (1 1/2-pound) eggplant |
1 tablespoon chopped fresh cilantro |
3 tablespoons balsamic vinegar |
1 teaspoon dark sesame oil |
1/8 teaspoon salt |
1/8 teaspoon ground red pepper |
1 garlic clove |
24 (3/4-inch-thick) italian bread slices, toasted (about 12 ounces) |
cilantro sprigs (optional) |
Directions:
1. Place eggplant on a foil-lined baking sheet. Broil 30 minutes or until blackened and charred, turning frequently; let cool slightly, and peel.
2. 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.
3. Garnish with cilantro, if desired.
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