Sweet Pepper And Eggplant Bruschetta Recipes

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BRUSCHETTA WITH EGGPLANT AND PEPPERS



Bruschetta with Eggplant and Peppers image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra virgin olive oil
1/2 medium red onion, thinly sliced
2 small Japanese eggplants, cut into 1/4-inch thick rounds
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tablespoons red wine vinegar
8 basil leaves, chiffonade
Salt and pepper
4 large slices crusty Italian bread
2 whole garlic cloves
Olive oil

Steps:

  • Preheat the broiler.
  • Heat oil in saute pan over medium heat, until smoking. Add onion and cook until soft, about 10 minutes. Add the eggplant. Stir regularly until soft. Add peppers and cook until soft. Add the vinegar. Remove from heat and cool. Add basil, and season with salt and pepper.
  • Rub bread with garlic cloves and olive oil. Toast bread on both sides in a preheated 400-degree oven for about 10 to 15 minutes. Top with heap of eggplant mixture.

SWEET PEPPER AND EGGPLANT BRUSCHETTA



Sweet Pepper And Eggplant Bruschetta image

Number Of Ingredients 13

FOR THE TOPPING:
2 large red bell peppers
2 medium Japanese eggplant, trimmed and cut lengthwise into 1/3-inch slices
extra-virgin olive oil
1/4 cup basil chiffonade
2 tablespoons capers, drained
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon granulated garlic
kosher salt
freshly ground black pepper
1 loaf rustic Italian bread, cut into 1/2-inch slices
8 ounces fresh goat cheese

Steps:

  • TO MAKE THE TOPPING: Grill the bell peppers over Direct Medium heat until the skins are evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove from the grill and place in a paper bag close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut each pepper into 1/4 inch dice and transfer to a medium bowl.Brush both sides of the eggplant slices with olive oil and grill over Direct Medium heat until soft and browned, 6 to 8 minutes, turning and basting with the oil once halfway through grilling time. Transfer to a cutting board and cut into 1/4 inch dice. Add to the peppers along with the remaining topping ingredients, including salt and pepper to taste. Mix well and set aside.Grill the bread slices over Direct Medium heat until toasted, 2 to 3 minutes, turning once halfway thought grilling time. Remove from the grill. Spread a layer of goat cheese on each slice and spoon the vegetable mixture on top. Serve warm or at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

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