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Recipe Card
ingredients
- 2 large eggplants
- 1 head of garlic
- 1 can Tuttorosso Petite Diced Tomatoes
- Olive oil
- Kosher salt and pepper, to taste
- Fresh basil, for topping
- Balsamic glaze, for topping
- Squeeze of half a lemon
- 1/4 cup breadcrumbs
Method
Step 1
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 minutes or until garlic is tender.
Step 2
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 minutes.
Step 3
Meanwhile add Tuttorosso Petite Diced Tomatoes to a bowl. Slice a handful of basil and add to tomatoes. Squeeze cooked garlic over top, along with salt, pepper and the squeeze of lemon. Mix gently to combine.
Step 4
Drizzle eggplants with olive oil on both sides. Grill for about 3-4 minutes per side or until eggplant is browned.
Step 5
Plate eggplant and spoon bruschetta over top. Add breadcrumbs to a pan and cook for about 2-3 minutes or until they start to brown. Add to the top of the bruschetta. Season with balsamic glaze and more basil