Bruschetta di Melanzane al Fungo

By LeeBoruchow

Bruschetta with eggplant, in the style of mushrooms. Serves best at room temperature.

Ingredients

• 6 tbsp virgin olive oil
• 1 medium red onion, 1/4" dice
• 2 cloves garlic, thinly sliced
• 4 medium japanese eggplant, halved lengthwise and cut 1/4" half moons
• Salt and pepper, to taste
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup
• 8 slices crusty peasant bread

Details

Servings 4

Preparation

Step 1

Preheat grill.

In a 12" saute pan, heat oil until smoking. Add onions and cook until lightly browned or softened. Add garlic and cook until soft, about 2 minutes. Add eggplant and cook, stirring regularly until golden brown and soft. Remove from heat and season with salt and pepper and allow to cool. Add parsley and mix well.

Grill bread. Divide eggplant mixture over bread and serve.