Grilled Eggplant Bruschetta

(3 votes)

1 whole italian eggplant, sliced (1/4-inch thick), grilled until colored on both sides, roughly chopped
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
olive oil
salt and pepper to taste

Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper.

Yield: 12 bruschetta

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