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