Eggplant & Charred Pepper Bruschetta
Adapted from Tartine Bread.
1/2 cup sherry vinegar
1/2 cup dried currants (optional)
2 tablespoons sugar
1/2 cup olive oil + 2 tablespoons
Salt & pepper
1/2 cup fresh basil leaves, some left whole and some torn
2-3 small eggplants
Ciabatta rolls, cut in half and brushed with olive oil
To make the sherry vinaigrette: cut the onion into paper-thin slices. Place the slices in a bowl and add the vinegar, currants (if using), sugar, and salt. Stir to combine and let stand for 5 minutes. Add 1/2 cup olive oil.
To prepare the eggplant: preheat the oven to 400F. Line a baking sheet with parchment or foil or a nonstick liner. Cut the eggplant lengthwise into slices 1/4″ thick. Generously brush both sides of each slice with olive oil and arrange on the prepared sheet in a single layer. Sprinkle liberally with salt. Bake until the slices are very soft, about 20 minutes. Let the eggplant slices cool and then transfer them to a shallow serving dish. Top with the basil leaves and pour the sherry vinaigrette over the slices Let marinate for about 30 minutes before serving.
Char the peppers right before serving. Place 1 tbsp oil in the skillet and heat over high heat. When the oil begins to smoke, add the peppers and cook, without moving them, for about 1 minute. Shake the skillet so that the peppers turn over, or turn them over with a spatula. Cook on the second side for one minute. Season the peppers with a pinch of salt and transfer to the serving dish with the eggplant.
Toast the bread and then spoon the eggplant and peppers onto the toasted bread. Moisten with the marinade and serve alongside a simple green salad.
Not Included in Large Real Food Box: Sherry Vinegar, Currants (opt), Sugar, Olive Oil, Salt, Pepper.