Sunday Menu: Eggplant Bruschetta Salad

March 4, 2012 5:53 PM EST
Eggplant bruschetta salad
Eggplant bruschetta salad (Photo: Flickr)

2 cups cubed French baguette
2 cups cubed eggplant
1 tsp salt
6 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 cups tomatoes, chopped
1/4 cup onion, chopped
1 garlic clove
2 tbsp fresh chopped basil

1. Toss with the 1 tbsp fresh chopped basil, salt and 3 tbsp olive oil on the cubed French baguette and eggplant.
2. Arrange the bread and eggplant on a greased baking sheet and bake at 350 degree F for 35-40 minutes. Take them out to cool.
3. Combine the baked ingredients and the chopped tomatoes, onion, garlic, and 1 tbsp of basil. Mix everything together with 3 tbsp olive oil and 2 tbsp vinegar, using your hands.
4. Garnish with fresh basil and tomato for a colorful salad.

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