Eggplant Bruschetta
From PromiscuousChristianLady 4 years agoIngredients
- 1 large eggplant, peeled and cubed shopping list
- 1 shallot shopping list
- 2 green onions or two tablespoons chives shopping list
- 4 cloves of minced garlic, or more depending what you like shopping list
- 2 tbsp. kosher salt shopping list
- 1 tsp. chili flakes or other hotness you like shopping list
- Ground black pepper shopping list
- ¼ cup Romano cheese (or cheese of your choice) shopping list
- 1 ½ cups tomato sauce shopping list
- ¼ cup fresh parsley (chopped) shopping list
- 1 bunch basil shopping list
- Good olive oil shopping list
- For my version I added the following with the above ingredients shopping list
- Finely chopped serrano pepper and thai chili shopping list
- Dried red chili shopping list
- Ancho chili powder shopping list
- Smoked paprika shopping list
- Italian seasoning shopping list
- cayenne pepper shopping list
- Oregano shopping list
- Dried basil shopping list
How to make it
- On medium low heat, sauté ¼ cup of good olive oil, shallots, green onions, garlic, (peppers if using) and eggplant until the eggplant starts to soften. Add all your seasoning. Then take a potato masher and just break it down a bit. Taste and add more salt if necessary.
- Add your tomato sauce. Let it cook for about 10 minutes and taste it. If it needs more salt or more olive oil, don't be scared to add it. Then add the cheese, parsley and basil and simmer for about 40 minutes. Make sure most of the moisture is gone. Should be thick.
- You can add mozzarella cheese on top when serving on crostinis or a baguette when you're done.
- You can also use with pasta!
People Who Like This Dish 1
- clbacon Birmingham, AL
- PromiscuousChristianLady Calgary, Canada
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