| 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 igor@digex.net on Jan 28, 1997.
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