Bruschetta Eggplant Recipe

Peel your eggplant and cut into 4 one-inch slices horizontally so that they look like one-inch discs. Brush each side of the eggplant with olive oil.


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Add the onion and cook until just softened 6 to 7 minutes.

Bruschetta eggplant recipe. Drain on paper towels and season with salt. Add the eggplant and toss it quickly to coat with oil. Slice 1 medium eggplant lengthwise 14 inch thick and arrange the slices on 2 baking sheets.

Add the eggplant and cook. Warm 14 cup plus 2 tablespoons of the olive oil in a large skillet over high heat. Brush with 2 tablespoons of olive oil and season with salt and pepper.

Add salt pepper and extra virgin olive oil to both sides of the eggplant. Dredge the eggplant in the flour then dip in the eggs and coat with the breadcrumb mixture. Heat 1 tablespoon olive oil in a large skillet over medium heat.

DIRECTIONS In a 1- to 12 inch saute pan heat the olive oil over medium high heat until smoking. Step 1 Mix tomatoes eggplant onion mint basil and garlic powder in a saucepan. Reduce heat to medium-low and simmer until liquid has evaporated about 45 minutes.

Place fan down skins facing up under the grill at 180c and grill for about 10 min until the. Bring to a boil. Reduce the heat to moderate add the garlic and crushed.

Make 4 slits with a knife lengthways inside the eggplant. Roast for about 10. Working in batches cook the eggplant until golden about 2 minutes per side adding more oil between batches if necessary.


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