Grilled Eggplant Bruschetta
1 whole italian eggplant, sliced (1/4-inch thick), grilled until colored on both sides, roughly chopped
Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper.
1 red onion, sliced (1/4-inch thick), grilled until brown on both sides, roughly chopped
1 small garlic clove, minced 1 (14-inch) baguette sliced, rubbed with garlic and toasted
salt and pepper to taste
Yield: 12 bruschetta
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