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.
