Roasted Eggplant Crostini

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1 (1 1/2-pound) eggplant

1 tablespoon chopped fresh cilantro

3 tablespoons balsamic vinegar

1 teaspoon dark sesame oil

1/8 teaspoon salt

1/8 teaspoon ground red pepper

1 garlic clove

24 (3/4-inch-thick) Italian bread slices, toasted (about 12 ounces)

Cilantro sprigs (optional)

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