Grilled Eggplant Bruschetta
1 large eggplant, sliced into ½-inch-thick slices
4 tablespoons olive oil, divided
Kosher salt and ground black pepper
2 medium tomatoes, seeds removed, diced
2 ribs celery, diced
1 orange or yellow bell pepper, cored and diced
3 scallions, sliced
6 cloves garlic, minced
½ cup fresh basil leaves, torn
Balsamic glaze, to serve
Baguette or pita, to serve
Heat the grill to medium. Use 2 tablespoons of the oil to brush each eggplant slice on both sides. Sprinkle the slices with salt and pepper. Grill until tender, 3-5 minutes per side.
Allow the eggplant slices to cool until easily handled, then dice.
In a large bowl, gently mix together the eggplant, tomatoes, celery, bell pepper, scallions, garlic, basil and the remaining 2 tablespoons olive oil. Season with salt and pepper. Allow to sit for at least 2 hours for best flavor. Serve on baguette or pita bread and drizzle with balsamic glaze.
Nutrition values per serving: 100 calories, (7 g fat (1 g saturated), 9 g carbohydrates, 4 g fiber, 4 g sugar, 2 g protein, 0 cholesterol, 140 mg sodium.
Alison Ladman for The Associated Press