Grilled Eggplant Bruschetta Recipes

Steps:

• Preheat a grill to medium-high heat.
• Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
• Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
• Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray. Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted.

Steps:

• In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
• Meanwhile, preheat the grill or broiler.
• Toast the bread on the grill or under the broiler until golden brown on both sides.
• Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.