Grilled Eggplant ‘Bruschetta’
This is more of a how-to than a specific recipe. The rich, meaty flesh of eggplant pairs superbly with myriad toppings, so just choose your favourites. I’ve listed what we used with additional suggestions below.
Serves 6–8
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #77
ingredients
2 large purple eggplants
olive oil
sea salt and ground ...
Method
Preheat a ridged grill or large sauté pan.
Cut the eggplants in half through the stem then, cut each slice in half again (4 slices per eggplant).
Brush with oil and season both sides. Grill until tender but not falling ...
