Cooking With PETA: Elegant Eggplant Crostini

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* Exported from MasterCook Buster *

 

Elegant Eggplant Crostini

 

Recipe By : Cooking With PETA

Serving Size : 16 Preparation Time :

Categories : Appetizer Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 clove garlic -- crushed

1/2 cup olive oil

1 loaf of thin -- crusty bread

1 eggplant -- diced

3 tomatoes -- skinned, seeded,

-- and diced

handful of fresh parsley -- chopped

6 basil leaves -- finely shredded

salt and pepper -- to taste

 

Mix the garlic with half of the olive oil. Slice the bread on the

diagonal into 16 pieces. Brush both sides of each slice with the

garlic and oil mixture. Bake at 300øF until golden.

 

To prepare the eggplant, preheat the oven to 375 F. Mix the eggplant

with the remaining oil, and roast until golden; let cool.

 

Combine the eggplant with the tomatoes, parsley, and basil, and season

with salt and pepper.

 

Arrange the eggplant mixture on top of the bread slices, and serve.

 

TOP TIP: To peel tomatoes easily, try this simple trick. Place the

tomatoes in boiling water for 30 seconds, then remove them with a

slotted spoon, and immediately plunge them into cold water to stop the

cooking process. Use a sharp paring knife to pull the skins off.

 

Per crostino: Calories 144, Protein 3 g, Fat 7 g, Carbohydrates 15 g,

Calcium 26 mg, Fiber 2 g, Sodium 114 mg

 

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