My dad is a big bruschetta fan, and he’s always coming up with new toppings. We all love eggplant, so it was the ingredient of choice for the bruschetta topping this week. (Look for other toppings soon.)
Start by roasting the eggplant. Add a drizzle or two of olive oil on the sliced eggplant, and roast until tender. Add eggplant and remaining ingredients to a small bowl, and mix together with a fork. For totally blended ingredients, add to a food processor and pulse once or twice.
Rub fresh garlic on small slices of toasted Italian bread (loaf) or slices of baguette, and then brush with extra virgin olive oil. We hide the toasted bread slices from my nephew. He’ll eat every slice before we have a chance to top with them the eggplant spread.
- 1 small eggplant
- 4 tablespoons olive oil
- 1 garlic clove
- 1 garlic clove, minced
- 1 tablespoon fresh basil, chopped
- ½ teaspoon anchovy paste
- 2 teasponns capers
- Salt and pepper to taste
- 12 slices of Italian, French, or Cuban loaf bread
- ¼ cup extra virgin olive oil for bread
- Peel the eggplant and slice into ½ inch slices. Salt and pepper to taste and sprinkle with 2 tablespoons of olive oil. Roast in oven for about 15 minutes or until tender. Remove from oven and cool.
- Put the eggplant into a bowl and lightly mash with a fork. Add the minced garlic, chopped basil, anchovy paste, capers, and remaining olive oil. Salt and pepper to taste. Mix well.
- Slice the bread diagonally and place on a baking sheet. Place under the broiler and brown. Turn bread and brown the other side.
- Remove from oven and rub one side of each slice with the clove of garlic, then brush with olive oil.