Roasted Eggplant and Tomato Bruschetta

(1 vote)

1 french baguette
1 tablespoon olive oil
2 garlic cloves, halved
1 medium eggplant sliced lengthwise 1/4-inch thick
vegetable oil cooking spray
2 tablespoons olive oil
1 large seeded, diced (1/4 inch) tomato
1 tablespoon fresh lemon juice
1 tablespoon olive oil
12 shredded fresh basil leaves
salt and pepper

Cut baguette into 36 1/4 -inch-thick slices and brush lightly with 1 tablespoon olive oil. Toast in a 350° oven for about 7 minutes until golden. Rub the toasts with 2 halved garlic cloves.

Lightly coat 2 large baking sheets with vegetable oil cooking spray. Arrange eggplant slices on 2 baking sheets. Brush with 2 tablespoons of olive oil and season with salt and pepper. Roast for about 10 minutes, until softened. Cut the eggplant into 1/2 -inch dice and transfer to a large bowl. Add tomato,  fresh lemon juice, 1 tablespoon olive oil and basil leaves. Season with salt and pepper.

Mound the eggplant-tomato mixture on the garlic-rubbed toasts and serve.


great dish for a wine party. it was a hit!
ashlyn, austin,tx

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