This easy and delicious grilled eggplant is the perfect summer side dish!
The Deets
The ultimate veggie for grilling: Eggplant! This is a grilled eggplant with roasted garlic bruschetta and toasted breadcrumbs on top. Grilling these veggies is one of the great treats of summer—a tender middle, with bits of crispy charred edges. It makes for the perfect base to a garlicky bruschetta. The eggplant can act as a bread substitute and is just as filling. I used Tuttorosso Petite Crushed Tomatoes and they are the perfect consistency and flavor to give this bruschetta so much flavor. You don’t need much else for the bruschetta, just mix up your tomatoes, garlic, basil and lemon. Once your bruschetta is all whipped up you’ll add a generous amount atop the grilled eggplant. Don’t forget the crunch of toasted breadcrumbs at the end! Each bite will bursting with flavor. This recipe is quite simple, but will bring an elevated flair to your next summer dinner party. I find bruschetta can be used on almost anything and is the best topping for any summer vegetable! Looking for another easy summertime grilled side? Check out my other recipe here to take you meals to new heights!
Grilled Eggplant with Roasted Garlic Bruschetta and toasted breadcrumbs
Ingredients
- 2 large eggplants
- 1 head of garlic
- 1 can of Tuttorosso Petite Crushed Tomatoes
- Olive oil
- Sea salt
- Pepper
- Basil
- Balsamic Glaze
- Squeeze of half a lemon
- 4 tbsp breadcrumbs
Instructions
- Preheat oven to 400°F.Slice the top off the garlic. In tin foil or a cocotte, add garlic and cover in olive oil. Season with salt and pepper. Cook for 25-30 min or until garlic is tender. Slice eggplant and season both sides generouslywith salt. Cover with a few sheets of paper towels and place something heavy (like a skillet) on top. Let the eggplants sweat out some of their moisture forabout 15-20 min.
- Meanwhile add Tuttorosso Petite Crushed Tomatoes to a bowl. Slice a handful of basil and add totomatoes. Squeeze cooked garlic over top, along with salt, pepper and the squeeze of lemon. Mix gently to combine.
- Drizzle eggplants with olive oil on both sides. Grill for about 3-4 min per side or until eggplant is browned.
- Plate eggplant and spoon bruschetta over top. Add breadcrumbs to a pan and cook for about 2-3 min or until they start to brown. Add to the top of the bruschetta. Season with balsamic glaze and more basil. Enjoy!
