This variation of escalivada, a Spanish dish of grilled vegetables, is a change from the popular tomato topping for bruschetta. In winter you can substitute jarred roasted peppers for the fresh.
- Portion size 25 servings
- Credits : © CanadianLiving.com
- 1 eggplant (about 8 oz/250 g), peeled
- 1 Spanish onion
- 2 sweet red peppers
- 1 head garlic (upeeled)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons drained capers rinsed (optional)
- 1 baguette (French_stick)
Slice eggplant and onion into 1/4-inch (5 mm) thick rounds. Cut red peppers in half; core and seed. Cut off tip of garlic head to expose cloves. Place red peppers, cut side down, on large greased baking sheet; add eggplant, onion and garlic head.
Roast in 425°F (220°C) oven, turning eggplant, onion and garlic once, for about 45 minutes or until tender and garlic is softened. Let cool slightly. Peel red peppers; cut into thin strips. Chop eggplant. Cut onion rounds in half.
In large bowl, whisk together parsley, half of the oil, the lemon juice, salt and pepper. Add red pepper, eggplant, onion, and capers (if using); toss to coat.
Squeeze garlic into small bowl; mash in remaining oil. Set bowls aside. (Can be prepared to this point and refrigerated in separate airtight containers for up to 24 hours.)
Cut baguette on diagonal into 25 slices. Arrange slices on baking sheet; broil, turning once, for about 2 minutes or until golden. Spread evenly with garlic paste; top each slice with about 1 tbsp (15 mL) vegetable mixture. Serve warm or at room temperature.
Nutritional facts <b>Per piece:</b> about
- Sodium 93 mg
- Protein 1 g
- Calories 54.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 9 g
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 28.0