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Eggplant Crostini

Yields 32 servings


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)


  1. 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.

  2. 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.

  3. 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.


Per slice
Total calories 104
Fat 2 g
Cholesterol 0 mg
Protein 4 g
Carbohydrates 20 g
Fiber 2 g
Sodium 175 mg

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