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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

What is a CSA?February 16th, 2020

Here is a link to a video that helps describe who we are and what we do.  The CSA in the video is not Downtown Harvest, but longtime members will enjoy seeing the similarities:  https:/

Enrollment Is Open for the 2020 Season!February 12th, 2020

Downtown Harvest CSA is thrilled to announce details of our 2020 season, our 16th year of bringing healthy New Jersey food to our urban community! 1) Farmer John Krueger, our farmer for more than a de

Enrollment Is Still Open for the 2019 Season! September 13th, 2019

The season has started, but members can still join at prorated fees.  After enrolling by going to this page: http://www.downtownharvest.org/members/types, a discount will be applied for the

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