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Grilled Eggplant Bruschetta

By Chef Michael

July 12, 2018

Prep Time

20 mins

Grill Time

10 mins

Total Time

30 mins

This dish makes a great appetizer or side for any summer meal.

Ingredients

Servings

1

Eggplant

Kosher Salt

Fresh Cracked Black Pepper

2.5

Garlic cloves

5.5

Roma tomatoes

2

tbsp

Extra Virgin Olive Oil

1

tbsp

Balsamic vinegar

0.33

cups

Basil

Canola oil spray

Directions

Step 1

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

Step 2

Slice 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.

Step 3

Dice the tomatoes.

Step 4

Mince the garlic.

Step 5

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

Step 6

Toss 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.

Step 7

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

Step 8

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

Step 9

Remove the eggplant from heat and top with tomato mixture.

Step 10

Serve immediately.

Grill Like A Pro

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