Grilled Eggplant Bruschetta

This dish makes a great appetizer or side for any summer meal. The acidity of the toppings pair well with the eggplant, creating a delicious bite that will win over even the toughest critics of eggplant.

Grilled Eggplant Bruschetta

Grilled Eggplant Bruschetta

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July 12, 2018

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 8-10 Servings
Grilled Eggplant Bruschetta

Ingredients

1 Eggplant

Kosher Salt

Fresh Cracked Black Pepper

2-3 Garlic cloves

5-6 Roma tomatoes

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Balsamic vinegar

1/3 cup Basil

Canola oil spray

Directions

1Preheat grill to medium heat- about 450°F at the GrillGrate surface.

2Slice eggplant into discs, about a half-inch thick. Sprinkle with salt and let sit for up to one hour. This helps draw out some of the bitterness.

3Dice the tomatoes.

4Mince the garlic.

5Chop the basil. We like a ribbon cut or chiffonade.

6Toss the tomatoes, garlic, and basil in the vinegar and extra virgin olive oil. Season to taste with salt and pepper. Leave at room temperature until ready to use. The longer the better.

7Wipe the eggplant off with a paper towel. Lightly spray each side of the eggplant slices with canola oil. Season with salt and pepper.

8Grill the eggplant slices for 3-4 minutes on each side.

9Remove the eggplant from heat and top with tomato mixture.

10Serve immediately.

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