Recipe courtesy of Curtis Aikens

Grilled Eggplant Bruschetta

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  • Total: 15 min
  • Prep: 15 min
  • Yield: about 12 bruschetta
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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


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