Roasted Eggplant Crostini Recipe

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• 1/8 tsp ground red pepper
• 1 garlic clove
• 24 (3/4-inch-thick) Italian bread slices, toasted (about 12 oz)
• 1 (1 1/2-lb) eggplant
•  Cilantro sprigs (optional)
• 3 tbsps balsamic vinegar
• 1 tsp dark sesame oil
• 1/8 tsp salt
• 1 tbsp sliced fresh cilantro

• Step #1 Place eggplant on a foil wrap-lined baking sheet.
• Step #2 Broil 30 mins or until blackened & charred, turning frequently; let cool slightly, & peel.
• Step #3 Place peeled eggplant, oil, vinegar, & garlic in a food processor/blender, cilantro, salt, pepper, & process until smooth.
• Step #4 Spoon into a bowl; cover & chill 2 hrs.
• Step #5 Spread 1 tbsp eggplant mixture on each bread slice.
• Step #6 Garnish with cilantro, if desired.
• Enjoy the Roasted Eggplant Crostini recipe

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Appetizers / Cheese

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• easy
• roasted
• eggplant
• garlic
• chicken
• side
• potatoes
• vegetables
• cheese
• cheap
• colorful
• vegetarian
• italian
• onion
• tomatoes
• tomato
• quick
• delicious
• herbs
• tasty