Sweet & Sour Eggplant Bruschetta
Created by Chef Emily Casey• Course: Appetizers & Soups • Season(s): Summer
Ingredients
- 1 large or 2 small eggplant
- Salt for sprinkling
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 small red bell pepper, diced
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/4 cup red wine vinegar
- water as needed
- crusty French or Italian bread, sliced
- 1 garlic clove, halved
- 1/2 cup Feta, ricotta salata or other salty cheese, crumbled
- 1/2 cup basil leaves, for garnish
Instructions
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Peel and cube the eggplant. Place cubes in a colander set in a bowl and sprinkle salt over all. Mix with your hands to ensure even salting. Let eggplant sit for ½ hour. Rinse eggplant with cold water, then squeeze cubes with hands to extract excess water. Heat a large sauce pan over medium heat. Add olive oil. When oil is shimmering, add minced garlic. Saute for a minute, being careful not to burn, then add the diced red pepper and stir. Add the squeezed eggplant and stir to mix. Add chili flakes, salt, and sugar; stir to mix. Add ¼ cup vinegar and bring to a simmer. Cover. Stirring occasionally, let mixture simmer over medium-low heat for 15 to 20 minutes, until eggplant is tender. If mixture seems too dry or catches on the bottom of the pot, add ¼ cup water. Turn heat to low if necessary. When eggplant is tender, taste and add more salt, sugar or vinegar as you like. Meanwhile, slice and toast the bread. Rub each slice with the halved garlic clove; discard garlic. Spoon Sweet & Sour Eggplant over each slice of toast. Sprinkle crumbled cheese on top, garnish with basil, and enjoy! |