baked eggplant bruschetta salad

By gocatgo

this would be perfect to bring to a picnic or barbecue!

Ingredients

• 2 c cubed bread
• 2 c cubed eggplant
• 1 tsp salt
• 1 tsp fresh oregano
• 3 tbsp + 2 tbsp olive oil
• 2 c chopped tomatoes
• 1/3 c chopped red onion
• 1 garlic clove
• 1 tbsp fresh chopped basil
• 2 tbsp balsamic vinegar

Details

Adapted from sweetbeetandgreenbean.net

Preparation

Step 1

1. Chop up the bread and eggplant into little cubes and measure out two cups of each. Whole wheat french baguette and japanese eggplants were used, but you could use traditional eggplant and any type of bread you’d like. This recipe would even be good with zucchini or another light squash.

2.Toss with the fresh chopped oregano, salt and 3 tbsp olive oil

3.Arrange on a baking sheet covered with parchment paper and bake at 350F for 35-40 minutes. When the eggplant is soft and the bread is toasty, take them out to cool.

4. Meanwhile, chop up the tomatoes and red onion, and mince the garlic clove and basil. when the baked ingredients are slightly cooled you can mix everything together with the remaining olive oil and balsamic vinegar.