Eggplant and charred pepper bruschetta from Tartine Box Set by Chad Robertson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mseers on October 24, 2011

    Eggplant and Charred Pepper Bruschetta 204 Sherry vinaigrette: 1/2 red onion very thinly sliced, 1/2 c sherry vinegar, 1/2 c dried currants, 2T sugar, 1/4 t salt, 1/2 c olive oil Eggplant: 1 lb small eggplants, olive oil, salt, 1/2 c basil leaves, lengthwise in 1/4 in thick slices, brush with olive oil, bake at 400 20 min until very soft, top with basil, pour vinaigrette over, let stand 30 min before serving Charred peppers: 12 padron peppers, 1 T olive oils, salt, char, season, toss with eggplant Toasted country bread, top with eggplant and peppers

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