MOLE EGGPLANT CROSTINIS

-By October 2010 Member Spotlight Chris Plemmons

Ingredients:

  • 2 large eggplants
  • ¾ C olive oil
  • 1 large onion
  • ½ C red wine vinegar
  • 4 Tbsp Two Snooty Chefs Oaxaca Molé spice blend
  • Kosher salt to taste

Procedures:

  1. Slice eggplant lengthwise into ½ inch slices
  2. Brush with ¼ C olive oil; either roast in oven or grill on barbeque until brown
  3. Slice onions horizontally in the same fashion as eggplant – grill on barbeque
  4. Cool eggplant and onions
  5. Dice vegetables into ½ inch cubes; place in bowl
  6. Add the rest of the ingredients; mix to combine
  7. Serve on crostinis