Japanese Eggplant and Asparagus Bruschetta

Here is a fresh and delicious bruschetta with a difference;  warm, sauteed Japanese eggplant is combined with Cilantro, asparagus, red bell pepper, and lemon/garlic dressing.  It is great either on bread, as bruschetta, or separately, as a warm salad.  

Japanese Eggplant and Asparagus Bruschetta with Cilantro

Ingredients:

4 Japanese eggplants

1 T kosher salt, dissolved in 4 cups water

1/3 lb. asparagus

1/3 cup sliced red bell pepper

4 T olive oil

Salt, Pepper

1/4 cup fresh Cilantro leaves

Dressing:

1 clove garlic

Juice of 1 lemon

1/3 cup olive oil
Pinch ginger/citrus seasoning

Serve With:

Rustic Boule

Vermont Cheddar

Process:

1. Soak Eggplant:  Trim ends off eggplant; quarter lengthwise, then cut into 1/3" slices.  Place in a bowl with the salt water, soak for 20 minutes.  (discard water after soaking)

2. Steam the asparagus until just tender, slice into 1/2" pieces and set aside.

3. Make the dressing:  In food processor bowl,

• Pulse the garlic clove until minced
• Add lemon juice and pulse
• Add olive oil, salt, pepper, and ginger/citrus spice.  Pulse until emulsified.

4. Saute eggplant in the olive oil over medium high heat.  Cook, turning to cook evenly, until tender (around 3 minutes).  Remove the pan from the heat.

5. In order, Stir into the hot eggplant pan:

• the warm asparagus slices
• red bell pepper
• dressing
• a couple of grinds of salt and pepper
• finally, the Cilantro

6. Serve immediately!   Serve with a fresh rustic Boule, or other hearty bread, and plenty of Vermont Cheddar cheese.

• As bruschetta, melt cheddar and pour on warm bread, then top with bruschetta.  
• As a warm salad, serve with cheese and bread.  
• Accompany with a good Chardonnay.

Enjoy!