10.10.10 by Shirley
Desi Your Bruschetta
Off-road your traditional Italian appetizer with this Indian-spiced version of eggplant and toast. Add a Scotch cocktail for a perfect happy hour pairing.
From familiar herbs to farm-fresh ingredients like tomatoes and eggplant, nothing says “been there, done that” like a traditional bruschetta recipe. Renovate your typical tomato-basil combo with some Indian spices and prep methods for a fresh take on Happy Hour grub.
Indian-Spiced Eggplant Bruschetta
For the Eggplant:
- Coconut or olive oil
- Onion, chopped
- Jalapeño pepper, chopped
- 1/2 teaspoon each turmeric, chile powder, ground coriander, ground cumin
- 1/2 teaspoon ginger (microplaned or minced)
- 2 medium tomatoes, chopped
- One medium-large eggplant, chopped into 1/2-inch cubes.
- Sauté onion, jalapeno and spices over medium high heat until soft and golden brown.
- Add ginger and cook for another minute or two, then add eggplant and tomatoes. Stir, cover and lower heat. Cook covered for about 20 minutes until soft and fragrant. Smash cooked stew with the back of a spoon to even out consistency, if you like.
For the Bread:
- French baguette, sliced on the bias
- Olive oil
- Garlic cloves, peeled
- Preheat oven to 375 degrees. Arrange bread slices on a baking sheet, drizzle with olive oil and sprinkle with S&P.
- Toast bread slices until golden brown.
- Remove from oven and while bread is still warm, carefully rub the top of each piece with fresh garlic.
- Cilantro, finely chopped, for garnish
- Spoon warm Indian-spiced eggplant onto the toasted garlic bread. Garnish with cilantro and serve with a rich, meaningful scotch cocktail.