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Caponata Bruschetta
hits:57   Updatetime:2019-1-10 16:31:41


  • 1 globe eggplant, about 12 ounces
  • Kosher salt
  • 1 small yellow onion, cut crosswise into 1/2-inch-thick slices
  • 1/3 cup extra-virgin olive oil
  • 1 medium tomato, seeded and roughly chopped
  • 15 Kalamata olives, pitted and finely chopped
  • 2 tablespoons finely chopped fresh basil leaves
  • 1 tablespoon drained capers
  • 2 teaspoons balsamic vingar
  • 1 teaspoon finely chopped garlic
  • Freshly ground black pepper
  • 8 slices Italian or other course country bread, each about 1/2 inch thick and 4 inches wide
  • 4 ounces fresh goat cheese, crumbled


  1. Remove about 1/2 inch from both ends of the eggplant.  Cut the eggplant crosswise into 1/2-inch-thick slices.  Rub both sides of the eggplant slices throughly with salt.  Let the slices sit in a colander in the sink or over a plate for about 30 minutes to draw out their bitter juces.  Rinse the slices well and pat dry.  Lightly brush both sides of the eggplant and onion slices with the oil.
  2. Prepare the grill for direct cooking over medium heat (350° to 450° F).
  3. Brush the cooking grates clean.  Grill the eggplant and onion slices over direct medium heat, with the lid closed, until well marked and tender, 10 to 12 minutes, turning once.  Remove from the grill.
  4. When the eggplant and onion slices are cool enough to handle, coarsely chop them and transfer to a medium bowl.  Add the tomato, olives, capers, vinegar, and garlic and mix well.  Season with salt and pepper.
  5. Grill the bread slices over direct medium heat, with the lid closed, until toasted, about 1 minute, turning once.  Remove from the grill.
  6. Divide the goat cheese evenly among the bread slices, spreading it with a knife.  Spoon the caponata over the goat cheese, again dividing it evenly.  Serve at room temperature.
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