What a yummy dish. This is a spin-off from a bruschetta recipe I found 3 years ago in Gourmet magazine. The change? Lets substitute the baguette with eggplant! EUREKA. You can cook these on your barbecue grill, griddle, or grill pan in the oven, but I must say, the barbecue grill works best….and yes, I did fire up my barbecue grill in February.
Cook time : 15-20 minutes
Serves: 2 – 4 people
- 2 cups of chopped tomatoes
- 1 tablespoon of fresh chopped basil ( dried basil is okay too – if you are using dried, only use a teaspoon)
- 1 tablespoon of olive oil
- 1 teaspoon of Balsamic Vinegar
- 1/2 teaspoon of minced garlic
- Dash of salt and pepper
- 1 large eggplant
- 2 oz of gouda cheese ( shredded, preferably) * cheese is optional in this recipe
- Cut and discard the two ends of your eggplant. Slice the eggplant length-wise in 1/4 inch strips ( picture below). This should give you around 4 -5 slices ( including the rounded end pieces). Brush both sides of each eggplant strip liberally with olive oil. Set aside.
- Preheat your grill to 400 F or if you are using a griddle, to medium high heat.
- In a small bowl, prepare your bruschetta: Mix tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper. Mix well.
- Once your grill is hot, take each eggplant strip and grill around 5 minutes on each side. When you have 1 minute remaining on your final side, sprinkle your shredded gouda on top of each strip. When eggplant is finished, remove from heat and add a few spoonfuls of the bruschetta mix on top of each strip. Serve hot and enjoy!