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Roasted Eggplant-Garlic Bruschetta

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Roasted Eggplant-Garlic Bruschetta

Why It's Good:

Forget topping your bread with butter, this bruschetta recipe is a much healthier way to start a meal. Eggplants are rich in phytonutrients, B vitamins, fiber and potassium while tomatoes (especially organic ones) provide cancer-fighting lycopene and vitamin C.

Why It's Green:

While corn and beans are probably long gone from fall farmers' markets you can still find late season thrills like organic eggplants and tomatoes – by buying these items, you'll support local farmers and reduce the amount of pesticides left on your foods and that seeps into the water supply.

Roasted Eggplant-Garlic Bruschetta

Grilling the eggplants creates a smoky flavor for a savory spread to serve on top of crusty grilled garlic bread. You can also use it as a base for grilled fish fillets or for a hearty sandwich with roasted asparagus, tomatoes and fresh greens. This recipe has a rich smoky flavor but without much fat or calories. –Susie Quick

Serves 6

  • 3 small organic eggplants (about 2 1/2-pounds total)
  • 7 large unpeeled organic garlic cloves 
  • 1 tablespoon organic extra-virgin olive oil, plus more for drizzling and brushing
  • 1/4 cup coarsely chopped flat-leaf parsley or cilantro
  • Kosher salt and freshly ground pepper
  • 6 slices crusty wheat bread
  • Thinly sliced organic tomatoes, assorted cured olives, for garnish

1. Heat grill to medium. Pierce eggplants all over with a fork. Place 6 garlic cloves on a double thickness of foil, drizzle with a few drops of oil, and wrap tightly. Grill eggplants and garlic 30 minutes, turning every 10 minutes, until eggplants are charred and very soft. When eggplants are cool enough to handle, halve lengthwise and scrape out flesh with a large spoon; discard skins. Transfer flesh to a colander and let drain in sink 15 minutes. Unwrap garlic (it should be very soft).

2. Transfer drained eggplant to a blender or food processor. Squeeze roasted garlic pulp from skins and add with 1 tablespoon olive oil. Puree; add parsley and pulse until finely chopped. Transfer to a bowl and season with salt and pepper to taste.

3. Grill or toast bread. Peel remaining clove of raw garlic, cut in half and rub over bread. Brush bread lightly with oil. Spoon eggplant spread on top of bread and drizzle with oil. Serve with tomatoes and olives.