| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Sami | Appetizers | 24 | Servings |
INGREDIENTS
| 1 | Eggplant, (1-1/2-pound) | |
| 1 | tb | Chopped fresh cilantro |
| 3 | tb | Balsamic vinegar |
| 1 | ts | Dark sesame oil |
| 1/8 | ts | Salt |
| 1 | Clove garlic | |
| 1/8 | ts | Red pepper |
| 24 | Italitan bread slices, (3/4-inch thick) toasted, (12 ounces) | |
| Cilantro sprigs, (optional) |
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 [email protected] on Jan 28, 1997.
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