Eggplant And Mint Bruschetta Food

GRILLED EGGPLANT WITH MINT VINAIGRETTE

Steps:

• Lay the eggplant slices in a single layer on 2 baking sheets and sprinkle both sides with salt. Set aside about 30 minutes, or until moisture beads on top of the eggplant.
• Prepare a grill for medium-high heat. Rinse the eggplant to remove the excess salt and pat dry. Brush the eggplant slices with 3 tablespoons of the olive oil, coating both sides. Season with salt and pepper. Working in batches, grill the eggplant about 5 minutes per side, or until char marks form and the eggplant is very tender. Transfer to a platter as you finish each batch.
• Meanwhile, grate the zest of the lemon into a small bowl. Halve the lemon and squeeze 2 tablespoons of juice into the bowl. Whisk in the vinegar, shallots, chopped mint and the remaining 5 tablespoons oil. Season the vinaigrette to taste with salt and pepper.
• Spoon the vinaigrette over the grilled eggplant and sprinkle with the mint leaves. Using a vegetable peeler, shave thin slices of feta cheese over the eggplant. Sprinkle with pepper and serve.

EGGPLANT AND MINT BRUSCHETTA

Steps:

• Preheat oven to 450 degrees. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets. Season with salt and pepper; toss to combine. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
• Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
• Transfer eggplant mixture to a medium bowl. Add mint; toss with remaining tablespoon oil and lemon juice. Divide eggplant mixture among bread slices, top with feta, and serve.

GRILLED EGGPLANT WITH GARLIC SAUCE AND MINT

Steps:

• Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
• Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

EGGPLANT AND MINT BRUSCHETTA

Steps:

• Preheat oven to 450ºF.
• Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.
• Season with salt and pepper; toss to combine.
• Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
• Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil.
• Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
• Transfer eggplant mixture to a medium bowl.
• Add mint; toss with remaining tablespoon oil and lemon juice.
• Divide eggplant mixture among bread slices, top with feta, and serve.

EGGPLANT WITH TOMATOES AND MINT BRUSCHETTA

Steps:

• Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
• Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly.
• Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese.
• Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.

EGGPLANT BRUSCHETTA

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray. Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted.

EGGPLANT BRUSCHETTA

Steps:

• In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
• Meanwhile, preheat the grill or broiler.
• Toast the bread on the grill or under the broiler until golden brown on both sides.
• Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.

EGGPLANT WITH TOMATOES AND MINT BRUSCHETTA

Steps:

• Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
• Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly.
• Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese.
• Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.