Recipe

Smoky Eggplant Puree With Crostini Recipe

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Ingredients

1 tbsp fresh lemon juice
1/4 tsp freshly ground black pepper
18 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted (about 4 oz)
1/2 c finely sliced onion
1 tbsp extravirgin olive oil
1/2 tsp salt
1 garlic clove, minced
1 medium eggplant, cut in half lengthwise (about 1 lb)
Cooking spray
1 tbsp sliced fresh parsley
1/2 c finely sliced seeded plum tomato

Directions

Step #1 Preheat broiler.
Step #2 Place eggplant, cut sides down, on a foil wrap-lined baking sheet coated with cooking spray.
Step #3 Lightly coat eggplant with cooking spray; broil 30 mins or until tender.
Step #4 Cool slightly.
Step #5 Remove the pulp; discard skin.
Step #6 Place eggplant, juice, salt, & pepper in a food processor/blender; process until smooth.
Step #7 Heat oil in a nonstick skillet over med-heat/flame.
Step #8 Add onion & garlic; cook 9 mins or until lightly browned, stirring every once in awhile.
Step #9 Remove from heat; add eggplant mixture, tomato, & parsley.
Step #10 Spoon mixture into a bowl; cover & chill at least 2 hrs before serving with bread.
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