Eggplant Bruschetta Recipe
Ingredients
- 1 large eggplant, peeled and cubed
- 1 shallot
- 2 green onions or two tablespoons chives
- 4 cloves of minced garlic, or more depending what you like
- 2 tbsp. kosher salt
- 1 tsp. chili flakes or other hotness you like
- Ground black pepper
- ¼ cup Romano cheese (or cheese of your choice)
- 1 ½ cups tomato sauce
- ¼ cup fresh parsley (chopped)
- 1 bunch basil
- Good olive oil
- For my version I added the following with the above ingredients
- Finely chopped serrano pepper and thai chili
- Dried red chili
- Ancho chili powder
- Smoked paprika
- Italian seasoning
- Cayenne pepper
- Oregano
- Dried basil
Instructions
- 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!
