Eggplant Bruschetta Recipe
Crispy Eggplant, Fresh Mozzarella, Balsamic Reduction, Basil-Pistachio Emulsion, Tomato Basil Pico
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Ingredients
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Eggplant Bruschetta
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplant into 1/2 inch thick rounds. Sprinkle salt on both sides and let it sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Eggplant
Preheat the oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and season with black pepper. Place on a baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.
- 3
Make the Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a boil over medium heat. Reduce to a simmer and cook until it thickens and reduces to about half, about 10-15 minutes. Remove from heat and let cool.
- 4
Prepare the Basil-Pistachio Emulsion
In a blender, combine fresh basil leaves, pistachios, and a pinch of salt. Slowly add olive oil while blending until smooth.
- 5
Make Tomato Basil Pico
In a mixing bowl, combine diced tomatoes, chopped fresh basil, salt, and pepper to taste. Mix well.
- 6
Assemble the Bruschetta
On each crispy eggplant slice, layer fresh mozzarella, a spoonful of tomato basil pico, and drizzle with balsamic reduction and basil-pistachio emulsion.
