Grilled Eggplant Bruschetta

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  • 1 medium eggplant, cut into 1/2-inch slices
  • 1/4 cup olive oil
  • Juice of 1 large lemon
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh rosemary
  • Salt and freshly ground black pepper
  • 4 Roma tomatoes, diced
  • 1/4 pound dry-aged cheese, shaved with a vegetable peeler (Parmesan or Pecorino)
  • 1 baguette, sliced diagonally into 1/2-inch pieces


Lay eggplant slices on a baking sheet lined with paper towels. Sprinkle both sides with salt and top with more paper towels; let sit for 1 hour. Rinse and pat dry. (Salting eggplant removes some bitterness ? if you don?t mind slightly bitter flavor, skip this step.)
In a large mixing bowl, whisk together oil, lemon juice, garlic and rosemary. Season with salt and pepper. Add eggplant and toss to coat.
Heat grill to medium-high. Grill eggplant on both sides until cooked through, about 6-8 minutes. Remove from heat and cool slightly.
Cut into 1/2-inch strips and toss with tomatoes. Serve on sliced bread topped with cheese.
For a stronger grilled flavor, lightly oil bread and toast quickly on grill before serving.

Recipe from Central Market Mill Creek - Culinary Resource Center
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