Join Our Mailing List
Search recipes

TICKETS
BUY TICKETS NOW
 #gotcorn
SEASONAL BUSINESS

CLOSED FOR THE SEASON

HAVE A BLESSED MERRY CHRISTMAS

AND A HAPPY & PROSPEROUS NEW YEAR!

SEE YOU ALL NEXT FALL

 

 

 

Blessed shalt thou be when thou comest in, and blessed shalt thou be when thou goest out.  Deut. 28:6

Google Map | 904-879-5453

<< Back

Bruscetta with Eggplant


Ingredients:
1 lg eggplant, in 1/2"" slices
1 sm red pepper
1 T extra virgin olive oil
2 cloves garlic, minced to a paste*
1 tsp balsamic vinegar (NOT regular vinegar)
1/4 C chopped Italian parsley
Salt and pepper, to taste
1 baguette Italian or French bread
Olive oil
Garlic clove


Directions:
Sprinkle both sides of eggplant with salt and allow it to drain 1/2 hour. Char all sides of pepper evenly, place in paper bag to cool and loosen skin; peel, remove core and seeds, then chop pepper. Grill eggplant on both sides until soft. Chop into cubes and combine with pepper and remaining ingredients, except bread. Mix thoroughly. Slice bread into about 3/8"" slices. Brush with olive oil and drub with garlic; grill until bread is toasted. Spoon eggplant mixture onto bread and serve.

*An easy way to do this is to lay the flat side of a knife on the garlic and hit the knife; scrape garlic into a pile and hit it a couple more times until it's pasty