EGGPLANT BRUSCHETTA
This is from my DD cookbook "Molto Italiano" by Mario Batali. I soooooo LUV, LUV, LUV this guy. Will make and post picture prior to making this public.
Provided by Chabear01
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
- Meanwhile, preheat the grill or broiler.
- Toast the bread on the grill or under the broiler until golden brown on both sides.
- Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.
Nutrition Facts : Calories 618.4, Fat 24.6, SaturatedFat 3.7, Sodium 705.7, Carbohydrate 89.2, Fiber 19.7, Sugar 12.3, Protein 15.3
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[email protected]This is the best eggplant bruschetta I've ever had. The flavors are amazing and the texture is perfect.
Shawn Drake
[email protected]I've made this bruschetta several times and it's always a hit. It's a great recipe to have in your back pocket for when you need a quick and easy appetizer.
FanYoshiRanbooGaming
[email protected]This bruschetta is a great way to impress your guests. It's so elegant and delicious.
Sakariye Badiyow
[email protected]I'm always looking for new ways to cook eggplant and this recipe is a keeper. It's so easy to make and the results are delicious.
Melissa Mendes
[email protected]I love the combination of flavors in this bruschetta. The eggplant, tomatoes, and basil are a perfect match.
Heather Spruell
[email protected]This is a great recipe for a light and healthy lunch or dinner.
Crystal Garcia 2
[email protected]I made this bruschetta for a potluck and it was a huge success. Everyone loved it!
Jaloludhin Isaack
[email protected]This recipe is a great way to use up leftover eggplant. I had some roasted eggplant in the fridge and this was the perfect way to use it up.
Nathan Abinet
[email protected]I'm not usually a fan of eggplant, but this bruschetta changed my mind. The eggplant was cooked perfectly and the flavors were so well-balanced.
Kieran Apperley
[email protected]This eggplant bruschetta was a hit at my last party! The flavors were amazing and it was so easy to make. I'll definitely be making this again.