Roasted Eggplant Crostini
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INGREDIENTS
- 3 tb Balsamic vinegar
- 24 Italitan bread slices,
- 1 tb Fresh Cilantro ; chopped
- 1/8 ts Cayenne pepper
- 1 ts Dark sesame oil
- 1/8 ts Salt
- Cilantro sprigs, (optional)
- 1 Eggplant, (1-1/2-pound)
- 1 Garlic
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (2g) | ||
| Recipe Makes: 24 Servings | ||
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| Calories: 3 | ||
| Calories from Fat: 2 (67%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.2g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0.1g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.7mg | 0 % | |
| Potassium 6.5mg | 0 % | |
| Total Carbohydrate 0.3g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0.2g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3
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