Saturday, August 21, 2010

Chicago- Roasted Eggplant and Tomato Bruschetta

Last night a few of my intern friends came over to enjoy so good food, knitting, and Twilight (don't judge). Every time we get together we always have the best food. Last night's menu consisted of Primo's pizza with ranch dressing, homemade pretzels, homemade guacamole goat cheese dip, homemade hummus with carrots and cucumbers, Ben and Jerry's ice cream, and my own contribution: roasted eggplant and tomato bruschetta with eggplants from the garden! The recipe is an original of Joe's and it was delicious; by far the best bruschetta I have ever had. Way to go Joey!
Roasted Eggplant and Tomato Bruschetta
3 small Japanese eggplants, chopped
3 medium tomatoes
1 French baguette
4 cloves garlic
3 Tbsp balsamic vinegar
2 Tbsp olive oil, plus extra for drizzling
Salt & pepper
1/2 cup fresh basil, minced
Parmesan cheese

Preheat oven to 450 degrees. Chop eggplant and tomato. Toss with olive oil and put on baking tray. Roast eggplant and tomato mixture in oven for 25 minutes; cool to room temperature. Slice baguette on the diagonal into rounds. Brush baguette slices with olive oil. Place bread slices on baking tray in oven until brown around the edges, about 15 minutes. While still warm, rub each slice with garlic cloves. Let bread cool. In a bowl, mix eggplant and tomato mixture with balsamic vinegar, 2 Tbsp olive oil, salt, pepper, basil. Spoon eggplant mixture onto each bread slice. Top each with Parmesan cheese.

Our garden also has produced the smallest green pepper in the world. Truthfully, it was still growing but it came off the plant prematurely. I'm not mad though because it is too cute.

Fits in the palm of my hand!

1 comment:

  1. Yey! My recipe beats Giada's any day of the week.