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Savory eggplant mixture and a pesto base make this bruschetta not only delicious but one you’ll want to make again and again
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!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!