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Bruscetta with Eggplant


Ingredients:
1 lg eggplant, in 1/2"" slices
1 sm red pepper
1 T extra virgin olive oil
2 cloves garlic, minced to a paste*
1 tsp balsamic vinegar (NOT regular vinegar)
1/4 C chopped Italian parsley
Salt and pepper, to taste
1 baguette Italian or French bread
Olive oil
Garlic clove


Directions:
Sprinkle both sides of eggplant with salt and allow it to drain 1/2 hour. Char all sides of pepper evenly, place in paper bag to cool and loosen skin; peel, remove core and seeds, then chop pepper. Grill eggplant on both sides until soft. Chop into cubes and combine with pepper and remaining ingredients, except bread. Mix thoroughly. Slice bread into about 3/8"" slices. Brush with olive oil and drub with garlic; grill until bread is toasted. Spoon eggplant mixture onto bread and serve.

*An easy way to do this is to lay the flat side of a knife on the garlic and hit the knife; scrape garlic into a pile and hit it a couple more times until it's pasty

Circle Brook Farm Fall Event ScheduleOctober 17th, 2017

From Farmer John: We will host several more events at the farm this fall. These will all be opportunities to see the farm, help out a bit and to receive a pumpkin. Harvest Festival- Saturday, October

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We will be taking orders at our pick up site for this year's Stock Up share.  Here is are a few words from Farmer John about this end of season special offer: We will be offering one additio

Farm update for the week of October 16October 17th, 2017

And, now our weekly update from Farmer John:   Hi Everyone, Today in addition to harvesting for the Tuesday deliveries, we spent preparing for another cold night.  This will be our first har

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