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