Healthy Serving:
Bruschetta with Melanzane Al Fungho
Ingredients:
- 6 tbsp. extra virgin olive oil
- 1 medium red onion, diced small
- 2 cloves garlic, thinly sliced
- 4 medium eggplant, halved lengthwise, cut into 1/4" half moons
- salt and pepper
- 2 bunches Italian parsley, finely chopped
- 8 slices peasant bread
Directions:
Preheat grill or barbecue.
In a large 10- to 12-inch saut pan, heat oil until it smokes. Add onions
and cook until lightly browned or softened. Add garlic and cook until
soft, about 2 minutes. Add eggplant and cook, stirring regularly until
golden brown and soft, resembling mushrooms. Remove from heat and season
with salt and pepper and allow to cool. Add parsley and mix well.
Grill bread on grill or barbecue. Divide eggplant mixture over bread
and serve. Serves 4.
Recipe from the Frances
Stern Nutrition Center at New England Medical Center, Boston.
More about the virtues of
olive oil
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