Grilled Bruschetta with Eggplant

Grilled Bruschetta with Eggplant
 
Author:
Recipe type: Appetizers
Serves: 8
Ingredients
  • 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
Instructions
  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.
Notes
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.
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.