Ingredients
Scale
- 1 1/4 cups chopped eggplant
- 2 – 3 cloves garlic, peeled & chopped
- 1 Tablespoon olive oil
- Red Robin Seasoning & fresh ground pepper
- 2 cups cored, chopped heirloom tomatoes (of mixed colors, if you have them!)
- 1 Tablespoon olive oil
- 1 teaspoon balsamic vinegar
- About 1/4 cup fresh basil, chiffonade (in little ribbons)
- Toasted French bread or baguette slices
- Softened goat cheese
Instructions
- Preheat the oven to 400 F. Spray a small baking sheet with cooking spray. Toss the eggplant in a small bowl with the garlic and 1 Tablespoon olive oil. Spread out on the prepared baking sheet, sprinkle lightly with seasoning (or salt) and pepper and bake for about 15 minutes or until tender.
- Meanwhile, put the tomatoes (with juices!) in the same bowl. Add the olive oil and vinegar and toss gently. When the eggplant is done, add it to the tomatoes and toss. Let sit for at least 5 minutes, tossing a couple times, so the eggplant can soak up some of the juices.
- On a cutting board, set several basil leaves on top of each other and roll them up into a log shape. Slice horizontally to create little ribbons. Gently fold the basil ribbons into the tomato bruschetta mixture.
- Toast the bread and spread with goat cheese. Top with bruschetta and enjoy! Refrigerate leftovers in an airtight container.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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