- Total: 15 min
- Prep: 15 min
- Yield: about 12 bruschetta
Ingredients
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
Directions
- Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper.
