Charred Tomato & Eggplant Bruschetta
Quite simply the best bruschetta! Place a little charred tomato & eggplant bruschetta on a gluten-free cracker or baguette and see if you don't agree.
Ingredients
- 1 Medium eggplant
- 4 Large Roma tomatoes
- 1 garlic head
- 1/3 cup black olives (diced)
- 1/4 cup extra virgin olive oil (for brushing eggplant)
- 2 tablespoons extra virgin olive oil (for bruschetta)
- 1/2 Medium lemon (freshly squeezed juice)
- 1/4 cup fresh basil (chopped)
- salt & pepper (to taste)
Directions
Step 1
|
Preheat oven to 500 degrees. |
Step 2
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Slice tomato and eggplant in 1/2 inch thick slices. Place slices on a cookie sheet. Brush 1/4 cup olive oil evenly over eggplant. Remove individual garlic cloves and the papery outer covering and wrap garlic cloves in aluminum foil. |
Step 3
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Place cookie sheet of tomato and eggplant in oven along with foil wrapped garlic. Bake for 45 minutes or until edges start to char. |
Step 4
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Remove tray and foiled garlic from oven. Chop charred tomato, eggplant and garlic into 1/2 inch chunks. Place in a medium size bowl. |
Step 5
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Dice black olives and add to bowl. Chop basil and add to bowl. |
Step 6
|
Slice lemon in half and squeeze juice into bowl. |
Step 7
|
Add remaining 2 tablespoons olive oil and toss to completely coat. Sprinkle salt and pepper to taste. Enjoy over crackers or baguettes. |
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