Eggplant Crostini

Yields 32 servings
Ingredients
1 (1 1/2 lb) eggplant
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon coarsely ground pepper
2 tablespoons plain nonfat yogurt
2 tablespoons fresh lemon juice
2 tablespoons commercial tahini (sesame seed paste)
1 large clove garlic, minced
32 (1/2") slices french bread baguette, diagonally cut
Fresh parsley sprigs (garnish)
Directions
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Prepare the oven broiler. Pierce eggplant skin several times with a fork. Place eggplant on foil-lined baking sheet, and broil 3" from heat for 20 minutes or until blackened and charred, turning once. Peel and discard skin. Pat dry with paper towels.
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Position knife blade in food processor bowl. Add eggplant, cumin, salt, ground pepper, yogurt, lemon juice, tahini, and garlic. Process until smooth and set aside.
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Preheat the oven to 450°. Arrange bread in a single layer on a baking sheet; bake for 8 minutes or until golden. Spread 1 tablespoon eggplant mixture over each bread slice. Garnish with parsley sprigs, if desired.
Nutrition
Per slice
Total calories 104
Fat 2 g
Cholesterol 0 mg
Protein 4 g
Carbohydrates 20 g
Fiber 2 g
Sodium 175 mg