This is a perfect pass around summer appetizer. The eggplant rounds are a great replacement
for the usual baguette bruschetta. You can grill the eggplant well in advance, they do not need
to be served warm. You can make the bruschetta toping several hours ahead, just remember,
never refrigerate tomatoes! Put it all together last minute.
For the Perfect Grilled Eggplant Rounds: Preheat the grill to med high.
Slice eggplants in 1/4 – 1/2 inch rounds, lay out on a large sheet of paper towel.
Sprinkle with sea salt and let stand for 20 minutes, the eggplant will sweat. Blot the slices dry with paper towel.
Brush each slice of eggplant with olive oil on both sides (don’t miss spots).
Grill the slices for about 5 minutes per side, the slices should be golden brown on each side and a little crispy, you may need more time. Place the rounds on a platter.
For the Bruschetta Mixture: Season the tomatoes with salt and put them in a colander to drain for 5-10 minutes (or longer). Transfer tomatoes to a bowl and fold in remaining ingredients, season with salt and freshly ground pepper.
Top each round with the bruschetta mixture.
Perfect Grilled Eggplant Rounds
2 small Eggplants
Sea Salt for sprinkling
Olive Oil for brushing on the eggplant
1 box Cherry Tomatoes, each tomato
sliced in 8 tiny pieces, chop 1/4 inch dice
Sea Salt to taste
1 clove Garlic, chopped finely
1/2 tsp dried Oregano
1 Green Onion, white and light green
part only, chopped fine
5-6 Basil Leaves, chopped finely
1/4 cup Extra Virgin Olive Oil
BA, BScOT Founder/Chef/Recipe Developer
DELICIOUSDISH Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating.