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Categories: Appetizers, Vegetarian

Eggplant bruschetta

Eggplant bruschetta
Bryan Chan / Los Angeles Times

Pink is such a pretty color -- so frilly, so delicate. It's the color of fragile flowers and fading sunsets. You probably don't think of it as the color of wine to serve with robust foods, but you should. Sometimes ... Read more

Total time: 1 hour, 20 minutes | Serves 6 to 8
  • 2 (1-pound) eggplants
  • 2 teaspoons minced garlic
  • 1 teaspoon minced rosemary
  • 1 tablespoon fruity olive oil
  • 1 teaspoon salt
  • 2 teaspoons red wine vinegar
  • 1 teaspoon lemon juice
  • 1 tomato, diced (about 1/2 cup)
  • 1 baguette
  • 1 oz. Pecorino Romano cheese

Step 1Heat the oven to 400 degrees. Pierce the eggplants in 2 or 3 places with a sharp knife and place them on a jelly roll pan or in a baking dish. Bake until the flesh is soft and the eggplants have collapsed, about 1 hour. Remove from the oven and cool.

Step 2When the eggplant is cool enough to handle, peel away the skin and coarsely chop the flesh. Put the eggplant in a bowl with the garlic, rosemary and olive oil and stir briskly with a wooden spoon so that the eggplant shreds and breaks apart into chunks but does not become a smooth puree. Stir in the salt, vinegar and lemon juice; taste and adjust seasoning. Gently stir in the diced tomato.

Step 3Cut the baguette into one-half-inch thick slices. Toast in a broiler or on the grill until browned on both sides. Spoon on some of the eggplant mixture and use a vegetable peeler to shave a small slice of Pecorino Romano on top. Serve at room temperature.

Each of 8 servings:
152 calories; 6 grams protein; 24 grams carbohydrates; 4 grams fiber; 4 grams fat; 1 grams saturated fat; 4 mg. cholesterol; 561 mg. sodium.
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