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Sep 26, 2013
Recipe: West End Middle School Garden Club Bruschetta
Burpee  Edible Gardening Team Members

The students at West End Middle School in Nashville, Tennessee whipped up this recipe from their school garden and served it to guests at their picnic. It was a huge hit!

3 medium size eggplants (skin on, dice into 1/2-in. pieces)
1/2 cup olive oil
3 tomatoes (diced)
2 handfuls Italian parsley
Toasted slices of French bread
Salt and Pepper to taste

Wash three medium-size school grown eggplants (and your hands!). Trim off prickly tops of eggplants (skin on) and dice into half inch pieces.

In large sauté pan heat to medium hot ½ cup olive oil. Fry the eggplant until golden brown stirring occasionally, about eight minutes. Scoop the eggplant with a slotted spoon and shake carefully to remove the excess oil and let drain on paper grocery bags. (Use the oil the next time you have to fry ANYTHING savory).

Wash then dice three fresh tomatoes and put in medium size bowl with eggplant. Add two handfuls of fresh from the garden Italian Parsley chopped and toss all together.

Cut and toast slices of French bread on a cookie sheet at 350 degrees until crisp, for about 12 minutes. Top with eggplant mixture, or spread bread with Garden Club Pesto and top with eggplant mixture.


   
Tags: foodie recipes
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