Bruschetta with Grilled Eggplant & Vidalia Onion

Bruschetta with Grilled Eggplant & Vidalia Onion
Photo by Scott Phillips

Ingredients

  • 1 medium-large (about 12 oz.) Vidalia onion (or other sweet variety, like Texas Sweet or Walla Walla)
  • ¼ cup freshly grated Parmigiano-Reggiano
  • 2 tsp. fresh thyme leaves, chopped
  • 4 cloves garlic, thinly sliced
  • ½ cup heavy cream
  • 1 medium eggplant (1 to 1-¼ lb.)
  • Kosher salt and freshly ground black pepper
  • + 2 more ingredients
    • About ½ baguette, sliced diagonally into ½-inch-thick slices
    • ¼ cup extra-virgin olive oil; more for the bread

Prepare a medium-hot grill fire. Trim off 1/2 inch from the top and bottom of the eggplant. Cut the eggplant lengthwise into 1/2-inch-thick slices. Cut the onion crosswise into 1/2-inch-thick slices. To keep the rings together, insert toothpicks or small skewers horizontally through the rings of...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network