This is a perfect pass around summer appetizer. The eggplant rounds are a great replacement for the usual baguette bruschetta. You can grill the eggplant well in advance, they do not need to be served warm. You can make the bruschetta topping several hours ahead, just remember, never refrigerate tomatoes! Put it all together last minute.
DIRECTIONS: (Serves 10)
GRILLED EGGPLANT ROUNDS: Preheat the grill to medium/high.
Slice eggplants in 1/4 – 1/2 inch rounds, layout on a large sheet of paper towel.
Sprinkle with sea salt and let stand for 20 minutes, the eggplant will sweat. Blot the slices dry with a paper towel.
Brush each slice of eggplant with olive oil on both sides (don’t miss spots).
Grill the slices for about 5 minutes per side, the slices should be golden brown on each side and a little crispy, you may need more time. Place the rounds on a platter.
BRUSCHETTA MIXTURE: Season the tomatoes with salt and put them in a colander to drain for 5-10 minutes (or longer). Transfer tomatoes to a bowl and fold in remaining ingredients, season with salt and freshly ground pepper
Top each round with the bruschetta mixture. Serve.
Perfect Grilled Eggplant Rounds:
2 small Eggplants
Sea Salt for sprinkling
Olive Oil for brushing on the eggplant
1 box Cherry Tomatoes, each tomato sliced in 8 tiny pieces, chop 1/4 inch dice
Sea Salt to taste
1 clove Garlic, chopped finely
1/2 tsp dried Oregano
1 Green Onion, white and light green part only, chopped fine
5-6 Basil Leaves, chopped finely
1/4 cup Extra Virgin Olive Oil
BA, BScOT Founder/Chef/Recipe Developer
DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating.