Crostini with Roasted Eggplant Spread and Pine Nuts

Ingredients:
1 pound eggplant, or a little more
olive oil
1/3 cup pine nuts
sea salt and freshly ground pepper
fresh lemon juice
1 tablespoon chopped mint
2 tablespoons chopped parsley
2 tablespoons chopped basil, plus leaves for garnish
12 slices toasted baguette, or crackers

Directions:
1. Preheat broiler. Peel the eggplant and slice it into rounds about ½-inch thick. Brush both sides with oil, set on a sheet pan, and broil about 6 inches from the heat until golden, 12-15 minutes. Turn and brown on the other side. When done, stack the eggplant slices together so they will steam and finishing cooking. Toast pine nuts in a small, dry skillet over low heat until golden. (If using walnuts, toast them in a 350 degree oven for 7- 10 minutes, until fragrant.)
2. Pound the garlic and pine nuts with ½ teaspoon salt until smooth. Coarsely chop the eggplant, then work it into a somewhat rough puree with a mortar and pestle or the food processor. Add a little lemon juice to sharpen the flavors, taster for salt, season with pepper, and stir in the herbs.
3. Spread the puree on the toasted bread or crackers, garnish with a basil leaf, and pass around as an appetizer.

Makes approx. 1 cup