Bruschetta With Grilled Eggplant And Vidalia Onion (Recipe)

Bruschetta With Grilled Eggplant And Vidalia Onion

1 medium eggplant (1 to 11 lb.)

1 medium-large (about 12 oz.) vidalia onion (or other sweet variety, like Texas Sweet or Walla Walla)

1 cup heavy cream

4 cloves garlic, thinly sliced

2 tsp. fresh thyme leaves, chopped

1 cup extra-virgin olive oil; more for the bread Kosher salt and freshly ground black pepper

1 cup freshly grated Parmigiano-Reggiano about 1 baguette, sliced diagonally into 1-inch-thick slices

1. Prepare a medium-hot grill fire.

2. Trim off 1 inch from the top and bottom of the eggplant. Cut the eggplant lengthwise into

1-inch-thick slices. Cut the onion crosswise into 1-inchthick slices. To keep the onion rings together, insert toothpicks horizontally through the rings of each slice.

3. In a small saucepan over medium-high heat, bring the cream, garlic, and thyme to a boil. Reduce the heat to medium and simmer gently until the cream has reduced by half, 3 to 5 minutes. Remove from the heat.

4. When the grill is ready, brush the eggplant and onion slices with the 1 cup olive oil. Arrange them on the grill and cook with the lid closed until they start to soften and get grill marks, 2 to 3 minutes for the eggplant and 5 to 6 minutes for the onion. Flip and cook the other sides with the lid closed until the eggplant is tender and the onion is nicely charred but not necessarily fully tender, 2 to 3 minutes more for the eggplant and 5 to 6 minutes more for the onion. Transfer the eggplant to a cutting board and sprinkle with 1 tsp. kosher salt and 1 tsp. pepper. Transfer the onion to a large sheet of foil, stack the slices, wrap tightly, and let rest until residual heat has softened the onion, about 5 minutes.

5. Remove the skewers from the onion slices. Coarsely chop the eggplant and onion and combine in a medium bowl. Add the cream mixture and the Parmigianino; stir to combine. Taste and add salt and pepper as needed. Brush the bread slices on both sides with oil and grill until lightly golden brown, 30 seconds to 1 minute per side. Top each slice with a generous dollop of the eggplant mixture.

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