Instructions: Place eggplant on a foil-lined baking sheet. Broil 30 minutes or until blackened and charred, turning frequently; let cool slightly, and peel.

Place peeled eggplant, cilantro, vinegar, oil, salt, pepper, and garlic in a food processor, and process until smooth.

Spoon into a bowl; cover and chill 2 hours. Spread 1 tablespoon eggplant mixture on each bread slice.

Yield: 2 dozen appetizers (serving size: 1 appetizer).

Serving Ideas : Garnish with cilantro, if desired.

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