Grilled Eggplant with Roasted Garlic Bruschetta

Name: Grilled Eggplant with Roasted Garlic Bruschetta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1 head of garlic; olive oil; Kosher salt and black pepper; 2 eggplants; 1 (14.5 ounce) can Petite Diced Tomatoes; fresh basil leaves; Juice from 1/2 lemon; 1/4 cup bread crumbs; balsamic glaze

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Serves:

4 people

Prep Time:

15 minutes

Cook Time:

45 minutes

The ultimate veggie for grilling: Eggplant! This is a grilled eggplant with roasted garlic bruschetta and toasted breadcrumbs. The Tuttorosso Petite Crushed Tomatoes are the perfect consistency and flavor to give this bruschetta so much flavor. The best topping for any summer vegetable!
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Ingredients

Copy Ingredients

1 head of garlic
olive oil
Kosher salt and black pepper
2 eggplants, large
1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes
fresh basil leaves
Juice from 1/2 lemon
1/4 cup bread crumbs
balsamic glaze

Instructions

Preheat over to 400°F. Slice the top off the garlic. In tin foil or a cocotte, add garlic and cover in olive oil. Season with salt and pepper. cook for 25-30 minutes or until garlic is tender.
Slice eggplant and season both sides generously with salt. Cover with a few sheets of paper towels and place something heavy (like a skillet) on top. Let the eggplants sweat out some of their moisture for about 15-20 minutes.
Meanwhile add Tuttorosso Petite Diced Tomatoes to a bowl. Slice a handful of basil and add to the tomatoes. Squeeze cooked garlic over the top, along with salt, pepper and squeeze of lemon. Mix gently to combine.
Drizzle eggplants with olive oil on both sides. Grill for about 3-4 minutes per side or until eggplant is browned.
Plate eggplant and spoon bruschetta over top. Add breadcrumbs to a pan and cook for about 2-3 minutes or until they start to brown. Add to the top of the bruschetta. Season with balsamic glaze and more basil.

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Grilled Eggplant with Roasted Garlic Bruschetta

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