Grilled Eggplant on Bruschetta with Tomato Salsa Recipe

Grilled Eggplant on Bruschetta with Tomato Salsa Recipes

Ingredients :

1 medium eggplant (aubergine)

sea salt

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

Method :

Cut eggplant 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.

Rinse eggplant 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.

Brush eggplant 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.

Serves 4

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