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Grilled Corn and Eggplant Bruschetta

Contributed By: Jon , TX | See all of Jon 's recipes
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Active Time:  30 Minutes
Total Time:  40 Minutes
On toast, this is a delicious appetizer or on a hearty bread it is a great addition to a meal. Leftovers are just as delicious the next day.
1 Small Ear of Corn
1 Small Eggplant
3 Tablespoons Olive Oil, divided
Salt and pepper for seasoning
1 Clove garlic, minced
1/2 Can Petite Diced tomatoes, drained
1/4 tsp. sugar
1/2 tsp. salt
1/2 tsp. blackpepper
Peel the eggplant, and slice horizontially in about 1/8" slices. Place the sliced eggplant and ear of corn in a dish and drizzle with two tablespoons of olive oil, then sprinkle with salt and pepper. Place the eggplant and corn on a hot grill and grill (turning once to get color on both sides) until fork tender. Remove to a plate.

Dice the eggplant and slice the kernels of corn off the cobb. Combine the eggplant, 1/2 cup of the corn,1/2 cup of the drained tomatoes, garlic, sugar, salt and pepper. Add one tablespoon olive oil. Add more salt and pepper to taste desired.

Very good served on a hearty bread or cheese toast.

Date Added: 09/09/2009
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