Chargrilled Eggplant Bruschetta with Salsa
(Serves 4)
Ingredients
Chargrilled Eggplant Bruschetta
- 1 large eggplant, cut crosswise into 5mm slices
- Olive oil spray
- 1 garlic clove, halved
Salsa
- 2 medium tomatoes, diced
- 1 Teaspoon olive oil
- 1 Tablespoon balsamic vinegar
- Small handful of fresh basil leaves
- 1 garlic cloves, crushed
Method
- Preheat a grill plate over high heat.
- Spray the eggplant slices with the oil and rub each slice with the garlic.
- Chargrill for 3-4 minutes on each side until cooked.
- To make the salsa, combine all the ingredients and season well.
- Spoon the salsa mixture on top of the eggplant slices
