Jamie's Eggplant Bruschetta

Tonight I went to see Xavier Rudd and Rodrigo y Gabriela play at Wolftrap (AWESOME show!). We went early, staked out a good spot on the lawn, and set up a big picnic. 

Inspired by Smitten Kitchen, I wanted to make an eggplant bruschetta but not so Greek in flavor. Couldn't find a recipe I liked, so I winged it...

(excuse the cell phone pictures, no cameras allowed at Wolftrap...)

Eggplant Bruschetta

1 eggplant
2 vine tomatoes
1-2 handfuls fresh basil
2 cloves garlic
olive oil
salt and pepper

Heat oven to 400. Cut eggplant into 1/2" cubes. Toss in a bowl with olive oil (enough to coat), salt, and pepper. Spread on a greased and/or lined cookie sheet and bake for 25-30 minutes... until they look adequately roasted. Pull the pan out a few times throughout roasting to toss the cubes around. Meanwhile, chop tomatoes into cubes (remove the gooey parts), mince garlic, and finely chop the basil. When eggplant is done and has cooled, toss everything together, add a little more oil, and salt and pepper to taste. 

If I weren't at a park, I'd have toasted the bread and maaaybe rubbed it with garlic (...what? too fussy?). Delicious! 

Ryan agrees. And you can trust him.

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