Description
Savory eggplant mixture and a pesto base make this bruschetta not only delicious but one you’ll want to make again and again
Ingredients
- Oil, For Frying
- 1 whole Medium Onion
- 1 whole Medium Eggplant
- 10 whole Small To Medium Sized Swiss Chard Leaves, With Stems
- Salt And Pepper, to taste
- 4 slices Italian Bread
- Fresh Basil Leaves, For Garnish
- FOR THE PESTO:
- ½ cups Fresh Basil Leaves
- ¼ cups Grated Parmesan Cheese
- 1 Tablespoon Pine Nuts
- 1 clove Garlic
- ¼ cups Olive Oil
Preparation
Heat about 1/4 inch oil over medium-high heat in a heavy skillet.
Chop the onion roughly. Peel and dice the eggplant into 1/4 inch cubes.
Fry the onion until just starting to brown at the edges, then add eggplant and toss well. Fry, stirring occasionally, for about 10 minutes, or until eggplant is soft.
While the eggplant is cooking, roughly chop the chard, and when eggplant is soft, add the chard to the pan and cook until wilted, stirring occasionally.
Salt and pepper to taste, remove from heat, and set aside.
Slice bread (4 slices Italian or 8 slices thin French baguette) and toast until golden browned. Set aside.
For the pesto, place basil, Parmesan, pine nuts, and garlic clove in a blender or food processor. Pulse, drizzling in olive oil until combined well (do not liquefy!).
Assemble the bruschetta by spreading a generous amount of pesto on a toast slice, then topping with eggplant mixture.
Garnish with basil, and enjoy!
