Grilled Eggplant Bruschetta


  • 1 (14-inch) baguette sliced, rubbed with garlic and toasted
  • 1 small garlic clove, minced
  • 1 red onion, sliced (¼-inch thick), grilled until brown on both sides, roughly chopped
  • Salt and pepper to taste
  • Olive oil

1. Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper.

View full recipe at SpringPad


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