Roasted Eggplant Crostini
| Yield: | 24 Servings |
| Categories: | Appetizers |
| 1 | Eggplant, (1-1/2-pound) | |
| 1 | tb | Chopped fresh cilantro |
| 3 | tb | Balsamic vinegar |
| 1 | ts | Dark sesame oil |
| 1/8 | ts | Salt |
| 1 | Clove garlic | |
| 1/8 | ts | Red pepper |
| 24 | Italitan bread slices, (3/4-inch thick) toasted, (12 ounces) | |
| Cilantro sprigs, (optional) |
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