Eggplant Bruschetta
I hosted a barbecue last weekend and I wanted to serve something different for appetizers. I had a couple of eggplants that were going to go bad fairly soon so I figured i’d make an eggplant bruschetta and let me tell you, it was mind blowing. I cooked it right in the grill on the top shelf while the meats were being grilled. It was super easy and so so so good. If you like eggplant, you have got to try this. Do let me know your thoughts when you do.
Ingredients
- 1 eggplant
- 8-10 cloves of garlic
- Salt to taste
- Red pepper flakes to taste
- Tahini
- 1 tomato
- 1 green chili
- 1 red onion
- Extra virgin olive oil
- Baguette
Instructions
- Slice the eggplant down the middle lengthwise
- Score the eggplant
- Push the cloves of garlic in it
- Sprinkle with salt, pepper and red pepper flakes
- Drizzle olive oil generously
- Cover each half with foil and bake at 400 till tender.
- Slice your baguette drizzle with olive oil and bake till toasted. Remove and set aside.
- Once the eggplant is fork tender, uncover it and place under the broiler for 3-4 minutes to brown slightly
- Now remove and place it on your serving dish. Using your fork gently mash the eggplant in its skin.
- Place your onion, tomato and green chili in your chopped and chop till fine. Season with salt and spread on the eggplant.
- Drizzle with tahini and serve with the toasted baguette.
- You can also cook this on the grill if you’d like.