Eggplant Crostini

Ingredients

• 1 (1 1/2-pound) eggplant
• ¼ tsp ground cumin
• ⅛ tsp salt
• ⅛ tsp coarsely ground pepper
• 2 tbsp plain nonfat yogurt
• 2 tbsp fresh lemon juice
• 2 tbsp commercial tahini (sesame seed paste)
• 1 large clove garlic, minced
• 32 diagonally cut (1/2-inch) slices French bread baguette

Method

1. Pierce the eggplant several times with a fork. Place on a baking sheet; broil 3 inches from heat 20 minutes or until blackened and charred, turning once. Peel and discard the skin. Pat dry with paper towels.
2. Position the knife blade in a food processor bowl; add the eggplant, cumin and next 6 ingredients. Process until smooth; set aside.
3. Arrange the bread in a single layer on a baking sheet; bake at 450 degrees for 8 minutes or until golden. Spread 1 tablespoon eggplant mixture over each bread slice.

Notes

Yield: 32 appetizers (about 59 calories each).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

Tap to zoom