Eggplant Bruschetta With Tomato And Basil
The recipe Eggplant Bruschetta With Tomato And Basil is ready in roughly 45 minutes and is definitely a great vegan option for lovers of Mediterranean food. This recipe serves 8. One portion of this dish contains around 2g of protein, 14g of fat, and a total of 167 calories. Not a lot of people really liked this hor d'oeuvre. Head to the store and pick up canned tomatoes, eggplants, olive oil, and a few other things to make it today.
Using a vegetable peeler, remove 1 lengthwise strip of skin from opposite sides of each eggplant. Slice the eggplants crosswise 1/4 inch thick. Stack several slices and cut them into 1/4-inch matchsticks; repeat with the remaining eggplant.
Transfer the eggplant to a colander, sprinkle generously with salt and toss to coat.
Let drain for at least 30 minutes. Squeeze handfuls of the eggplant to extract the bitter juices.
Warm 1/4 cup plus 2 tablespoons of the olive oil in a large skillet over high heat.
Add the eggplant and toss it quickly to coat with oil. Reduce the heat to moderate, add the garlic and crushed red pepper and season with black pepper. Cook, stirring, until the eggplant begins to soften, about 15 minutes.
Add 3 tablespoons of the basil and cook until just wilted.
Add half the tomatoes and cook over moderately low heat, stirring, until the liquid has evaporated, about 5 minutes.
Add the remaining tomatoes and cook until thick, about 15 minutes longer. season with salt and keep warm.
Meanwhile, preheat a grill or broiler. brush the bread on both sides with the remaining 2 tablespoons of olive oil. Grill or broil the bread until lightly charred. Spoon the eggplant on the grilled bread, top with the remaining 1 tablespoon of basil and serve right away.