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.