Bruschetta with Grilled Aubergines

Featured by Adventure Package: Italy in the International Wine Club.
Bruschetta with Grilled Aubergines


A fantastic Italian appetizer made with imported Italian products. Enjoy these bruschetta bites with a glass of Italian Vermentino from your International Wine Club shipment. Cheers!

Yield: 15 - 20 toasts (depending on size of baguette)
Prep Time: 15 Minutes
Cook Time: 35 Minutes


• 1 freshly-baked baguette
• Olive Oil (use the White Truffle Olive Oil from your Italian Adventure Package!)
• 4 or 5 purple aubergines
• 1 - 2 garlic cloves, minced
• Salt and pepper, to taste
• Handful of parsley, chopped
• 5oz feta cheese, if desired
• Pesto or Tomato sauce (use the sauces from your Italian Adventure Package!)


For the Toasts:
Move baking rack to the top of your oven and preheat to 450°F.

Slice baguette on a diagonal into 1-inch thick pieces and drizzle or brush each piece with your White Truffle Olive Oil. Place on a baking sheet, olive oil side down, making sure they do not overlap. Bake for about 5 minutes, or until lightly browned.

For the Grilled Aubergines:
Preheat grill on high.

Take your aubergines and cut small slits, lengthwise, making sure to cut through only the skin on the top - not completely in half.

Place aubergines on the grill, rotating every 5 minutes until cooked through and skin is lightly charred, about 20 minutes.

Remove from grill and transfer to a chopping block. Let rest for a few minutes. Once cooled slightly, peel the skins off and cut each aubergine in half, lengthwise, and then into long strips.

For the Sauce:
In a mixing bowl, combine garlic, salt, pepper, parsley and your choice of Pesto or Tomato sauce. Stir until well-incorporated.

Preparing the Bruschetta:
Take your toasts and arrange them on a serving platter. Place the pieces of grilled aubergines decoratively atop each toast. With a spoon, cover each one with the desired amount of your sauce mixture. Top with feta cheese and a light drizzle of olive oil, if needed.

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