Chef Meagan Scott with the Salt Lake Community College Culinary Institute shows us how to make eggplant bruschetta.
Eggplant Bruschetta:
1 eggplant
25 yellow and red cherry tomatoes (yields about 16-24 oz)
Bunch of fresh basil (3-5 oz)
1 lemon
4 garlic cloves
8 oz Feta cheese
Olive oil
Balsamic vinegar
Salt & Pepper
Slice and salt eggplant (2 " thick), set aside to pull water content out. Slice tomatoes, mince garlic, chiffonade basil and mix together. Add feta, add lemon juice, salt and pepper to taste. Set aside to marinate. Dry down eggplant before coating with olive oil, salt and pepper. Grill on medium heat for 2-3 minutes per side. Remove from grill, drizzle with balsamic vinegar, add heaping amount of bruschetta topping and enjoy!
