Eggplant and Charred Pepper Bruschetta Recipe
Ingredients
- ½ red onion, sliced paper-thin
- ½ cup sherry vinegar
- ½ cup dried currants
- 2 tablespoons sugar
- ¼ teaspoon salt
- ½ cup olive oil
- 3 small eggplants (about 1 pound), sliced into ¼-inch-thick rounds
- Olive oil
- Salt
- ½ cup fresh basil leaves, some left whole and some torn
- 1 tablespoon olive oil
- 12 padrón peppers, or other green chiles (such as shishito)
- Salt
- 6 slices of country bread, toasted
Instructions
Eggplant and Charred Pepper Bruschetta Recipe serves 6 original recipe by The Daily Meal.
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