VCE: Bruschctta With Grilled Eggplant And Tomato

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* Exported from MasterCook *

 

Bruschctta With Grilled Eggplant And Tomato

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 132

Serving Size : 4 Preparation Time :0:00

Categories : Sandwiches Vegetables

 

Amount Measure Ingredient -- Preparation Method

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4 plump Asian eggplants

1 (strips of peel removed if desired)

Olive oil

4 slices country bread

Salt and freshly milled pepper

1/2 cup crumbled goat cheese or feta

2 teaspoons chopped marjoram or thyme

2 ripe tomatoes

seeded and finch diced

Red wine vinegar -- to taste

 

Makes 4 bruschetta.

 

The eggplant can be grilled well ahead of time, but have it warm rather

than chilled when you make the sandwich.

 

Cut the eggplant into diagonal slices about 3/8 inch thick. Score one side

of each piece diagonally with the tip of a knife to allow the heat to

penetrate quickly. Brush both sides with oil, then grill or broil on both,

sides until tender, 7 to 10 minutes on each side. Toast the bread. Divide

the eggplant among the pieces, season with salt and pepper, and cover with

the cheese. Broil until the cheese starts to bubble and color in places,

about 7 minutes, then remove and set on individual plates. Sprinkle with

the herb and spoon the tomatoes over the top. Finish with a few drops vinegar.

 

 

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