Appetizer Recipes
Eggplant Bruschetta
Ingredients
- 2 tablespoons salt
- 1 pound eggplant
- 6 tablespoons olive oil
- 8 slices Italian bread
- 1 medium red onion, cut into 1/4 inch dice
- 2 garlic cloves, peeled and thinly sliced
- Salt and pepper to taste
- 1/2 cup finely chopped Italian parsley
Instructions
- Peel and slice eggplant into 1/4 inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep, about 1 hour.
- Using paper towels, press eggplant to release moisture. Wipe off moisture and salt from slices.
- In a 10-inch sauté pan, heat olive oil until smoking (1 to 2 minutes) over medium-high heat. Add onion and cook until lightly browned and softened (5 to 6 minutes).
- Add garlic and cook until soft, about 2 minutes.
- Add eggplant and cook, stirring frequently, until golden brown and soft (about 20 minutes) and resembles sautéed mushrooms.
- Remove from heat, season to taste with salt and pepper and allow to cool to room temperature. Stir in parsley.
- Place bread slices on a baking sheet and toast under the broiler until golden, about 2 minutes per side.
- Divide the eggplant mixture among the bread slices and serve.