Eggplant bruschetta from Molto Gusto: Easy Italian Cooking by Mario Batali and Mark Ladner

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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

  • Breadcrumbs on July 13, 2011

    p. 93 - Simple, just a few ingredients and absolutely delicious. The final dish is much greater than the sum of its parts and this is one of those recipes that I just know I’ll be making again and again for my antipasti courses. Eggplant is cubed, salted and left to stand for 20 mins then rinsed, dried, tossed in olive oil and broiled until charred. MB says this will take 15 to 20 mins, mine took 10. While eggplant is cooking, Pomi strained tomatoes are put on the stove and boiled until they reach the consistency of ketchup at which point you add red pepper flakes and fresh mint. I used fresh basil in place of the mint. Once the eggplant is done its placed in a bowl and tossed w the Pomi along w some EVOO. We served this at room temp spooned atop MB’s tasty bruschetta. Fantastic, even my vegetable averse K loved this saying it was the best eggplant he’d ever had.

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