Eggplant Bruchetta

[Guest guest]

Eggplant Bruchetta

 

1 medium eggplant, peeled and diced small

1 lemon

5 tablespoons grapeseed or olive oil

1 red bell pepper, roasted and diced small

3/4 cup black olives, pitted and diced small

3 tablespoons red onion, diced small

2 tablespoons garlic, finely minced

3 tablespoons fresh basil, chopped

3 tablespoons fresh parsley, chopped

1 tablespoon fresh oregano, chopped

2 tablespoons balsamic vinegar

salt and pepper to taste

1 loaf french bread, cut into slices

grapeseed or olive oil as needed

parmesan cheese, optional

Combine diced eggplant with juice of the lemon and quickly saute‚ in 2

tablespoons of oil for 20 to 30 seconds.

 

Remove from heat and cool. In a large bowl, combine eggplant, roasted

pepper, olives, onions, garlic, herbs, remaining oil, vinegar, salt and

pepper.

 

Place in refrigerator for 1 to 2 hours. Brush bread slices with desired

amount of oil and either grill the bread or place it in the oven just until

it is slightly crisp.

 

Spoon bruchetta mixture onto toasted bread slices. Sprinkle with Parmesan

cheese and serve immediately.