Grilled Eggplant and Vidalia Onion Bruschetta
This bruschetta combines the smoky flavor of grilled eggplant with the sweetness of Vidalia onions for a delicious appetizer or snack.
Equipment
- Grill
- Tongs
- Knife
- Cutting board
- Brush
- Baking sheet
Ingredients
- 1 large eggplant - sliced into 1/4 inch rounds
- 1 Vidalia onion - thinly sliced
- 4 slices of crusty bread
- Olive oil
- 1 clove of garlic
- Salt and pepper
- Balsamic glaze - optional
Instructions
- Preheat your grill to medium-high heat.
- Brush both sides of the eggplant slices with olive oil and sprinkle with salt and pepper.
- Place the eggplant slices and onion slices on the grill, making sure they don't overlap.
- Grill for 3-4 minutes on each side, until the eggplant is tender and the onions are slightly charred.
- While the vegetables are grilling, brush both sides of the bread slices with olive oil and place on a baking sheet.
- Toast the bread slices in the oven for 3-4 minutes, until crispy.
- Remove the bread from the oven and rub one side with the clove of garlic.
- Top each slice of bread with a few slices of grilled eggplant and onion.
- Drizzle with balsamic glaze, if desired.
- Serve immediately and enjoy!
Notes
You can also add some fresh herbs, such as basil or parsley, to the bruschetta for extra flavor.
You can also use other types of onions, such as red onion, if Vidalia onions are not available.
This recipe can also be made on a panini press if you don't have a grill.
Nutrition
Calories: 213kcal
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