This fragrant eggplant is flavored with traditional Mediterranean herbs and spiced up with a little crushed red pepper.
Recipe of the Week
BULL BBQ Bruschetta
4 large vine ripened tomatoes, seeded and diced
1/4 cup fresh basil leaves, washed and hand torn
4 tablespoons extra virgin olive oil
Freshly ground black pepper
1 baguette, cut into 1/2-inch slices
3 large garlic cloves, cut in half
Place diced tomatoes in a bowl with a few drops of extra virgin olive oil and add the basil leaves and blend lightly; season with sea salt and pepper.
Brush olive oil very lightly over both sides of bread slices and grill over medium heat, so that both sides are golden brown. Remove and rub each slice with a garlic clove. Spoon some of the tomato mixture over the bread. Serve immediately and enjoy!