GRILLEDEGGPLANT
SERVES
10
This is a perfect pass around summer appetizer. The eggplant rounds are a great replacement for the usual baguette bruschetta. You can grill the eggplant well in advance, they do not need to be served warm. You can make the bruschetta toping several hours ahead, just remember, never refrigerate tomatoes! Put it all together last minute.
Directions
Ingredients
Step ONE: For the Perfect Grilled Eggplant Rounds: Preheat the grill to med high. Step TWO: Slice eggplants in 1/4 - 1/2 inch rounds, lay out on a large sheet of paper towel. Step THREE: Sprinkle with sea salt and let stand for 20 minutes, the eggplant will sweat. Blot the slices dry with paper towel. Step FOUR: Brush each slice of eggplant with olive oil on both sides (don’t miss spots).
Step FIVE: Grill the slices for about 5 minutes per side, the slices should be golden brown on each side and a little crispy, you may need more time. Place the rounds on a platter.
Perfect Grilled Eggplant Rounds
Step SIX: For the Bruschetta Mixture: Season the tomatoes with salt and put them in a colander to drain for 5-10 minutes (or longer). Transfer tomatoes to a bowl and fold in remaining ingredients, season with salt and freshly ground pepper.
1 box Cherry Tomatoes, each tomato sliced in 8 tiny pieces, chop 1/4 inch dice
Step SEVEN: Top each round with the bruschetta mixture.
2 small Eggplants Sea Salt for sprinkling Olive Oil for brushing on the eggplant Bruschetta Mixture
Sea Salt to taste 1 clove Garlic, chopped finely 1/2 tsp dried Oregano 1 Green Onion, white and light green part only, chopped fine 5-6 Basil Leaves, chopped finely 1/4 cup Extra Virgin Olive Oil
Carolyn Cohen of DELICIOUSDISH BA, BScOT Founder/Chef/Recipe Developer
DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating. #CookAtHome d: 416.200.3522 e: deliciousdishcookingschool@gmail.com DeliciousDish.ca
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