An Eggplant Bruschetta

Name: An Eggplant Bruschetta
Yield: makes 4 to 6 small rounds of toast, maybe more
Ingredients: large eggplants – 2; extra-virgin olive oil – 6 tablespoons; the grated zest and juice of a lemon; basil leaves – a small bunch; mint – a small bunch; country bread – 4 to 6 thick slices, toasted, then drizzled with olive oil just before you add the eggplants

December 14, 2011

I can live without nibbles with drinks (you might get an olive if you’re lucky), but from time to time the genre gets an outing. They tend to be more substantial than most, as I have a fear of anything that might fit the name canapé. Little rounds of toast piled with grilled eggplant in a lemon and herb dressing is a tantalizing mixture of crisp and soft.

Recipe notes

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