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Tuesday, April 20, 2010

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


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
1 clove garlic
Juice of 1 lemon
1/3 cup olive oil
Pinch ginger/citrus seasoning

Serve With:


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.

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