Eggplant and Tomato Bruschetta (Dairy-Free)

Ingredients

• 1 medium Eggplant
• 2 medium Tomatoes
• 2 cloves Garlic
• 1/4 cup Fresh Basil
• 3 tablespoons Olive Oil
• 1 tablespoon Balsamic Glaze
• 1/4 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 loaf Baguette

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat, or preheat your oven to about 205°C (200°C). Slice the 1 medium eggplant into 0.635 cm thick rounds. Brush both sides of the eggplant slices with 1 tablespoon of the 3 tablespoons of olive oil.
2. 2Place the eggplant slices on the hot grill and cook for 4-6 minutes per side, or until tender and grill marks appear. If baking, place the eggplant on a baking sheet and bake for 15-20 minutes, flipping halfway through, until tender.
3. 3While the eggplant cooks, dice the 2 medium tomatoes. Mince the 2 cloves of garlic. Chop the 1/4 cup of fresh basil.
4. 4Once the eggplant is tender, let it cool slightly, then chop it into bite-sized pieces. In a medium bowl, combine the chopped eggplant, the diced tomatoes, the minced garlic, the chopped fresh basil, the 1 tablespoon of balsamic glaze, the 1/4 teaspoon of salt, and the 1/4 teaspoon of pepper. Stir everything together gently.
5. 5Slice the 1 loaf of baguette into 1.27 cm thick slices. Brush both sides of the baguette slices with the remaining 2 tablespoons of olive oil.
6. 6Toast the baguette slices. You can do this on the grill for 1-2 minutes per side until golden brown, or in the oven at about 205°C (200°C) for 5-7 minutes until golden brown.
7. 7Spoon the eggplant and tomato mixture onto each toasted baguette slice. Serve immediately.

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