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Cholaca Eggplant Bruschetta
chocolate eggplant bruschetta
Servings
Ingredients
  • 2 eggplants
  • 1 small red onion
  • 1 bunch arugula
  • 1 tbsp capers
  • 1 tbsp Chopped garlic
  • 3 fl oz balsamic vinegar
  • 2 fl oz olive oil
  • 1 baguette
  • 2 oz Cholaca Wafers
  • 4 basil leaves
Servings
Ingredients
  • 2 eggplants
  • 1 small red onion
  • 1 bunch arugula
  • 1 tbsp capers
  • 1 tbsp Chopped garlic
  • 3 fl oz balsamic vinegar
  • 2 fl oz olive oil
  • 1 baguette
  • 2 oz Cholaca Wafers
  • 4 basil leaves
chocolate eggplant bruschetta
Instructions
  1. Slice 24 crotinis from a baguette. Lay out on a sheet tray, drizzle lightly with olive oil. Sprinkle with salt and pepper, bake for 12 minutes at 350 degrees
  2. Slice the eggplant into ½ inch rounds. Lay them out on a sheet tray and sprinkle with salt. This will tenderize the eggplant and draw out the natural liquids that make it bitter. Let it sit for at least an hour, and dice it into small squares.
  3. Medium dice the red onion, rough chop the capers, and toss with the eggplant, garlic, vinegar, and olive oil. Mix well.
  4. After mixing well, chop and mix in the arugula. Let the bruschetta mixture sit while you make the crostinis
  5. Garnish – Using a sharp knife, shave the Cholaca wafers as thin as possible. If you do it correctly, it will shave off into slivers. Chiffinade the basil, and sprinkle atop the bruschetta topped crostinis. Experiment with the amount of chocolate you put on top. Cholaca wafers are quite unique and will surprise you in pairing with this salty, tangy, savory appetizer!
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