Category - Bread

EGGPLANT BRUSCHETTA

    Eggplant Bruschetta

    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

    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.


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