Grilled Eggplant with Roasted Garlic Bruschetta
Ingredients
Serves 4 people
- 2 large eggplants
- 1 head of garlic
- 1 cup diced 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 generously with 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 for about 15-20 min.
- Meanwhile add chopped 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!