Bruschetta with Grilled Eggplant & Vidalia Onion

Bruschetta with Grilled Eggplant & Vidalia Onion
Photo by Scott Phillips


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

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


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