Vegan: eggplant crostini

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* Exported from MasterCook *

 

Elegant Eggplant Crostini

 

Recipe By :PETA

Serving Size : 16 Preparation Time :0:00

Categories : Appetizers PETA online

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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1 clove garlic -- crushed

1/2 cup olive oil

1 loaf of thin crusty bread

1 eggplant -- diced

3 tomatoes -- peel, seed, dice

fresh parsley -- 1 handful, 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 300F until golden.

 

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

 

Source:

" Cooking with PETA Online "

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Per Serving (excluding unknown items): 150 Calories; 8g Fat (45.8% calories from

fat); 3g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 176mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : An unforgettable appetizer that's perfect for any get-together

 

Nutr. Assoc. : 0 0 593 0 0 0 0 0