Crostini With Eggplant And Pine Nut Purée

Ingredients

• 1 pound eggplant
• Olive oil
• ⅓ cup pine nuts
• 1 to 2 cloves garlic, peeled
• Sea salt
• Fresh lemon juice to taste
• Freshly ground pepper
• 1 tablespoon chopped mint
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil
• Toasted baguette slices, or crackers
• Whole basil leaves for garnish

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    352 calories; 29 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 9 grams polyunsaturated fat; 21 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 6 grams protein; 562 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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At least 18 crostini

Preparation

1. Heat broiler. Peel, and trim eggplant, and slice into rounds about 1/2 inch thick. Lightly brush both sides of each slice with oil, arrange on a sheet pan, and broil about 6 inches from heat until golden, 7 to 10 minutes. Turn, and brown the second side. Remove from broiler, and stack slices so they steam to finish cooking.
2. Toast pine nuts in a small skillet over low heat, shaking often, until golden. Cool. Using a large mortar and pestle, grind pine nuts with garlic and 1/2 teaspoon salt until smooth. Coarsely chop eggplant, add to mixture, and work into a somewhat rough purée with the pestle or in a food processor. Add a little lemon juice to sharpen the flavor. Taste for salt; add more if needed, and season with pepper. Stir in herbs. Spread on baguette slices or crackers, and garnish with a basil leaf.