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Delicious Grilled Eggplant Bruschetta - a healthy and delicious appetizer or small plate! Perfect for summer! #whole30 #paleo #vegan

Delicious Grilled Eggplant Bruschetta

  • Author: Erin
  • Yield: Approx. 8-10 servings
  • Category: Appetizer
  • Method: Grill
  • Cuisine: American

Description

A light and delicious appetizer or small plate!  Perfect for summer!


Scale

Ingredients

  • 8 Roma tomatoes; de-seeded and diced
  • Approx. 30 yellow cherry tomatoes; quartered and de-seeded
  • 1 Tablespoon + 1 Teaspoon chopped garlic
  • 1 1/2 cup roughly chopped fresh basil leaves
  • 3 Tablespoons + 1 Teaspoon high quality olive oil
  • 1 1/2 Teaspoon kosher salt (more to taste)
  • 23 medium/small eggplant cut lengthwise approximately 1/2 inch thick

Instructions

  1. Combine Roma tomatoes, yellow cherry tomatoes, garlic, basil, olive oil, and salt in large bowl.
  2. Mix well and taste to determine if you want any additional garlic, basil or salt.
  3. I would recommend letting the mixture to sit for at least 30 minutes before serving.
  4. Take sliced eggplant and sprinkle salt on each side.
  5. Place in a colander and let sit for 15 minutes.
  6. Take a towel or paper towel and press each piece of eggplant to release excess water.
  7. Grill eggplant on high (approx. 450 degrees) for 3 minutes a side.
  8. Serve eggplant immediately with tomato mixture on top.
  9. (optional: if you want to drizzle some balsamic glaze or vinaigrette on top go for it; just check ingredients if you are Whole30)