🫙 From the Spice Rack
eggplant bruschetta
2 tablespoons salt 1 pound eggplant 6 tablespoons olive oil 8 slices Italian bread 1 medium red onion, cut into 1/4-inch dice 2 garlic cloves, peeled and thinly...
italiansideeasy
Ingredients7 items
Ingredients
- 2tablespoonsalt
- 1poundeggplant
- 6tablespoonolive oil
- 8slices italian bread
- 1medium red onion, cut into 1/4-inch dice
- 2garlic cloves, peeled and thinly sliced
- 1/2cupfinely chopped italian parsley
Directions
- 1
Eggplant Bruschetta 2 tablespoons salt 1 pound eggplant 6 tablespoons olive oil 8 slices Italian bread 1 medium red onion, cut into 1/4-inch
- 2
Cut each round in half and sprinkle with salt
- 3
Place slices in a colander over a bowl or in a sink
- 4
Let eggplant sit until it begins to weep, about 1 hour
- 5
Using paper towels, press eggplant to release moisture
- 6
Wipe off moisture and salt from slices
- 7
In a 10-inch sauté pan, heat olive oil until smoking (1 to 2 minutes) over medium-high heat
- 8
Add onion and cook until lightly browned and softened (5 to 6 minutes)