Smoky Eggplant Puree with Crostini |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Place the eggplant halves about 1 inch from the broiler to slightly char the skin, which is discarded. This procedure gives the puree a smoky flavor. Ingredients:
1 medium eggplant, cut in half lengthwise (about 1 pound) |
cooking spray |
1 tablespoon fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon extravirgin olive oil |
1/2 cup finely chopped onion |
1 garlic clove, minced |
1/2 cup finely chopped seeded plum tomato |
1 tablespoon chopped fresh parsley |
18 (1/4-inch-thick) slices diagonally cut french bread baguette, toasted (about 4 ounces) |
Directions:
1. Preheat broiler.
2. Place eggplant, cut sides down, on a foil-lined baking sheet coated with cooking spray. Lightly coat eggplant with cooking spray; broil 30 minutes or until tender. Cool slightly. Remove the pulp; discard skin. Place eggplant, juice, salt, and pepper in a food processor; process until smooth.
3. Heat oil in a nonstick skillet over medium heat. Add onion and garlic; cook 9 minutes or until lightly browned, stirring occasionally. Remove from heat; add eggplant mixture, tomato, and parsley. Spoon mixture into a bowl; cover and chill at least 2 hours before serving with bread.
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