Grilled Eggplant Bruschetta with Hazelnut Skordalia

Name: Grilled Eggplant Bruschetta with Hazelnut Skordalia
Ingredients: 8 baby eggplants (about 1 lb/450 g total), sliced lengthwise; Sea salt; Balsamic vinegar, 1½ tablespoons; Maple syrup, 1 tablespoon; Sourdough bread, 1 loaf; Sourdough bread, 1 loaf; Skinless hazelnuts, ¾ cup (3½ oz/100 g); Garlic, 2 large cloves, crushed; Lemon juice, 1½ tablespoons; Red wine vinegar, 2 teaspoons; Olive oil, ¼ cup (2 fl oz/60 ml); 1 leaf red lettuce or raddichio, shredded; 1 leaf red lettuce or raddichio, shredded; Lemon zest, finely grated, 2 teaspoons

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

#Eat Meat Less: Good for Animals, the Earth & All

By Jane Goodall

Published 2021

About

Look for shiny purple baby eggplants for this summery bruschetta. Tangy skordalia—as delectable as cheese but without the dairy—brightens the earthy flavor and showcases hazelnuts, a sustainable crop harvested from trees that thrive in poor soils with little water.

Ingredients

8 baby eggplants (about 1 lb/450 g total), sliced lengthwise
Olive oil,

Main course
Summer
Vegan

Method

Brush the eggplant slices on both sides with 2 tablespoons of the oil and season with salt. Heat a grill pan over medium-high heat. Add the eggplant and cook until just tender, about 3 minutes per side. (Alternatively, cook on a rimmed baking sheet under a preheated broiler.) Transfer to a medium bowl, add the vinegar and maple syrup, and toss to coat.
Cut the