We had a beautiful white eggplant in last week's Chow Locally CSA box. I decided that a eggplant bruschetta was just the recipe for it. Now I'd never made eggplant bruschetta before but I didn't let that stop me. I also used the colorful mixed heirloom tomatoes from the box.
Eggplant Bruschetta from allrecipes.com
Ingredients1 medium eggplant, peeled and cut into 1/4 inch slices
1/2 tsp salt
3 medium tomatoes, chopped
2 Tbsp minced fresh basil
1 cup shredded mozzarella cheese
2 Tbsp shredded Parmesan cheese
Directions
Place eggplant slices in a colander over a plate, sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Brush or spray both sides of each slice with olive oil. Place on a broiler pan (I used a regular pan). Top with a little Parmesan and broil each side (6 inches from the top) for 3 minutes. Then add tomatoes, basil and cheese. Broil another 5-6 minutes or until cheese is melted and eggplant is tender.
This recipe was a hit with my 4 year old and me. My husband wasn't so sure, he wished I'd made the slices a bit thinner. I would absolutely make this recipe again, it's an easy way to eat eggplant.
I stuck it in an asian stir fry. It was tasty!
ReplyDeleteCan't go wrong with bruschetta, though! =)
Oh yes, what's not to love about something smothered in cheese? :) Stir fry is a great idea too, did you follow a recipe or just wing it?
DeleteSo glad you posted this! My tomatoes and eggplant happen to be the last items left from the share and I needed to use them today before they went bad! It was fun posting the way I used some of my Chow Locally share earlier this week and then finding ways others did, too. Thank you much! :)
ReplyDeleteYou are very welcome, I'm glad it worked out well!
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