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Bruscetta with Eggplant

Eggplant Bruschetta

1 Lg Eggplant, In 1/2″ Slices
1 Sm Red Bell Pepper
1 TBSP. Extra Virgin Olive Oil
2 Cloves Garlic, Minced To A Paste*
1 Tsp. Balsamic Vinegar (NOT Regular Vinegar)
1/4 Cup Chopped Italian Parsley
Salt And Pepper, To Taste
1 Baguette Italian Or French Bread
Olive Oil
1 Garlic Clove

Sprinkle both sides of eggplant with salt and allow it to drain 1/2 hour. Char all sides of pepper evenly, place in paper bag to cool and loosen skin; peel, remove core and seeds, then chop pepper. Grill eggplant on both sides until soft. Chop into cubes and combine with pepper and remaining ingredients, except bread. Mix thoroughly. Slice bread into about 3/8″ slices. Brush with olive oil and rub with garlic; grill until bread is toasted. Spoon eggplant mixture onto bread and serve.

*An easy way to do this is to lay the flat side of a knife on the garlic and hit the knife; scrape garlic into a pile and hit it a couple more times until it’s pasty.

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