Grilled Bruschetta with Eggplant
Author: Kitchens
  • 16 slices Italian bread
  • 6 medium plum tomatoes cut lengthwise
  • 1 large eggplant cut in 1/2 inch slices
  • 1/4 pound grated Romano cheese
  • 1/4 Cup olive oil
  • 1/8 Cup vegetable oil
  • 1/8 Cup Balsamic vinegar
  • 1/8 Cup crushed dry basil
  • 2 Tablespoons minced garlic
  • salt and pepper to taste
  1. Preheat the grill. Add sliced eggplant to a strainer and salt it. Let it drain for 15 minutes.
  2. Place tomatoes and eggplant in a bowl and toss with the vegetable oil. Cook the vegetables for 2 - 3 minutes on each side on the grill, until brown and soft on the inside. Remove from grill and roughly chop and place in a medium sized bowl. Add the garlic, olive oil, vinegar and basil. Season with salt and pepper to taste. Toss well and set aside.
  3. Place the bread on the grill and toast it until it is browned. Sprinkle with the cheese and grill an additional minute. Place toasted bread on a platter and top with the tomato eggplant mixture.
In Italian, "bruschetta" means "to roast over coals." Bruschetta is kept very simple in Italy. The bread is first toasted in a wood-burning oven, then rubbed with garlic cloves, drizzled with olive oil and seasoned with salt and pepper. Bruschetta is traditionally heated before serving. True Italian bruschetta is also topped with paper-thin tomato slices, fresh basil and Parmesan cheese.
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