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Nov 23, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Recipe: Eggplant and Tomato Bruschetta

August 31st 03:08pm, 2017

083117_bruschetta

 

What else is there to say about a late-summer tomato? There is nothing that can touch its flavor, and there is little reason to do more than throw slices on bread with salt and pepper and inhale them.

Ah, bread. My other love. Specifically, Mr. Meowski’s sourdough bread. My daughters refer to Mr. Meowski as “mom’s boyfriend,” and I don’t correct them. This bread has limited availability, but you can be darn sure I know how to find it: most days at Larder & Cupboard, Roger’s Produce, Local Harvest Grocery, City Greens Market, Freddie’s Market and Saturdays at Tower Grove Farmers’ Market.

Eggplant hasn’t ever done much for me, but I’ve started to experiment with different varieties. I’m a fan of the long, skinny Asian eggplants, as opposed to the stout globe ones found in most groceries. I find Japanese and Chinese eggplants to be less bitter with a more enjoyable texture, and roasting them brings out an almost floral quality.

If one were to gild the lily on this perfect late-summer dish, it would be with a few splashes of balsamic or red wine vinegar.

Eggplant and Tomato Bruschetta
8 servings

2 Japanese or Chinese eggplants, peeled and sliced ¼-inch thick
1 to 2 Tbsp. olive oil
8 ¾-inch slices sourdough or pain de beaucaire, toasted
Kosher salt and freshly ground pepper, to taste
8 oz. goat cheese crumbles or feta cheese
3 to 4 medium ripe tomatoes, cut into ½-inch slices
4 Tbsp. chopped fresh marjoram

• Preheat the broiler.
• In a mixing bowl, toss the eggplant with the olive oil and place in an even layer on a foil lined-baking sheet. Broil 5 minutes, until the eggplant starts to brown.
• Evenly divide the roasted eggplant atop the toast. Season with salt and pepper, then sprinkle each slice with 1 ounce cheese. Broil 2 to 3 minutes.
• Place the tomato atop the toast, then garnish with the marjoram. Serve immediately.

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

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By Dee Ryan

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