"The ultimate veggie for grilling: Eggplant! This is a grilled eggplant with roasted garlic bruschetta and toasted breadcrumbs. The Tuttorosso Petite Crushed Tomatoes are the perfect consistency and flavor to give this bruschetta so much flavor. The best topping for any summer vegetable!"
Grilled Eggplant with Roasted Garlic Bruschetta
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Prep time: 15mins
Cook time: 45mins
Serves or Makes: 4
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
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