Grilled Eggplant Bruschetta

Hey look- I am blogging. It’s me, Jon, the work horse behind this adventure. I even took the picture for this post!

Last week, I had one of those evenings where my wife has a few social engagements after work, which means she’s out eating fancy food and doesn’t need me to make dinner. It worked out well because I too have to meet friends for drinks.  However, I still wanted to fill my belly before hitting the road (I biked to my rendezvous).  So I thought about what we have in our garden and came up with grilled eggplant covered in a bruschetta mix. It was pretty good- not very filling- but a good prequel to the nachos I had later while out.

  • 1 eggplant, sliced on angle, 3/4 inch thick
  • olive oil
  • 6 large grape tomatoes (or 2 Romas)
  • 2 tablespoons kalamata olives
  • 2 tablespoons red onion, chopped
  • 2 tablespoons
  • 1 clove of garlic, finely chopped
  • 4 fresh basil leaves, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • black pepper to taste
Brush eggplant with olive oil and grill directly on the grill. Mix remaining ingredients together. Place bruschetta mix on grilled eggplant and serve.

5 thoughts on “Grilled Eggplant Bruschetta

  1. In order to reduce the slime factor when cooking eggplant, you must “sweat” it first- that means, slice it, place on papertowels, sprinkle with salt, let sit and then pat dry. It pulls the water out of each piece and greatly reduced the water/slimy consistency.

  2. I love this combination, and I have most of the ingredients, thanks to my Country Garden CSA this week. Woohoo! The last time I made eggplant (chopped and stirred with many of the ingredients above to make a sauce to top pasta), I put it on a cookie sheet, brushed it with olive oil and stuck it under the broiler in the oven. This works if you are grill-dysfunctional like me. Thanks for the inspiration! I know what I’m making for dinner tonight with the corn on the cob! I love your blog.

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