Grilled Eggplant Bruschetta
- 1 whole Etalon 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.
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