Grilled Eggplant on Bruschetta with Tomato Salsa Recipe
Grilled Eggplant on Bruschetta with Tomato Salsa Recipes
1 medium eggplant (aubergine)
6 thick slices wood-fired bread (if
unavailable, use rustic or country loaf)
3 tbsp olive oil
2 cloves garlic, halved
For tomato salsa:
2 medium tomatoes, chopped
1/2 red (Spanish) onion, chopped
2 tbsp chopped fresh flat-leaf parsley
1 tbsp balsamic vinegar
2 tsp extra virgin olive oil
freshly ground black pepper to taste
crosswise into 8 thin slices, discarding stem and bottom. Place slices
in a colander or strainer and sprinkle with salt. Allow to stand until
eggplant begins to sweat, about 30 minutes.
To make tomato
salsa: In a small bowl, combine all ingredients. Mix well. Cover and allow
to stand 10 minutes before serving.
well under cold water to remove salt. Pat dry with paper towels. Preheat a
broiler (grill). Brush bread slices, on both sides, with 2 tbsp and grill
until golden on each side. 1-2 minutes per side. Remove from heat, then
brush each slice with a little more olive oil. Rub with garlic.
slices with oil and broil (grill) until golden, 1-2 minutes per side.
Place bruschetta on warm serving plates, and top each with 2 eggplant
slices. Spoon tomato salsa over eggplant and serve immediately.
Hint - A wood
or gas barbecue can also be used to prepare bread.