EGGPLANT BRUSCHETTE
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F.
- Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.
- Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.
- Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.
- Top toasts with eggplant mixture and sprinkle with cheese.
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Nilisha Thapa
nilishat59@yahoo.comThis recipe was a bit too spicy for my taste, but I think that's because I used a spicy variety of eggplant.
mominur islam
m-i@hotmail.comI'm not sure what went wrong, but my eggplant bruschetta turned out really bland. I think I might have used too much olive oil.
sumir yadav
yadav-sumir@yahoo.comThis is a great vegetarian dish that's also easy on the budget. I love that I can use up leftover eggplant to make it.
nehakakkat
nehakakkat44@hotmail.comI've made this recipe several times and it's always a hit. I love the way the eggplant roasts up and gets so tender.
Lahiru Madhushan Kumara
k-l12@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The eggplant bruschetta is delicious and sure to impress your guests.
Dr Rabin
dr91@yahoo.comI love the combination of flavors in this bruschetta. The smoky eggplant, tangy tomatoes, and creamy mozzarella cheese are perfect together.
Aftab Haider
h20@gmail.comThis is a great appetizer or light lunch. It's easy to make and always a crowd-pleaser.
Zikrullah Zaker
zikrullah.zaker3@yahoo.comI'm not a big fan of eggplant, but I really enjoyed this bruschetta. The eggplant was cooked perfectly and the flavors were well-balanced.
AbdurRahman Snacker
snacker.a15@hotmail.frThis 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.
Kenneth Deigal
k66@gmail.comI love eggplant and this bruschetta is a great way to enjoy it. The roasted eggplant is smoky and flavorful, and the combination of tomatoes, basil, and mozzarella cheese is perfect.
Suvo Ray
ray0@hotmail.frThis eggplant bruschetta was a hit at my last party! The flavors were amazing and the presentation was beautiful. I will definitely be making this again.