Roasted Eggplant Tomato Bruschetta

• 1 whole Large Eggplant With Black Skin
• 1/2 Tablespoons Oil
• 2 cloves Garlic, Minced
• 1 whole Small Onion, Finely Chopped
• 1 whole Small Tomato, Chopped
• 13 Tablespoons Salt
• 1 Tablespoon Red Chili Powder
• 1 whole French Bread, Sliced
• Butter, As Needed For Bread
• 3 Tablespoons Grated Processed Cheese (Feta Works Well Too)

1. Grease eggplant with oil, and put on gas directly.
2. Roast until skin burns completely, around 1520 minutes.
3. You can also grill the eggplant.
4. If grilling, slice the eggplant and brush with oil.
5. When grill is ready, grill slices until grill marks appears and slices are nicely browned, 34 minutes on each side.
6. Let eggplant cool.
7. Peel then either cut into small pieces, finely chop, or mash.
8. Set aside.
9. Take a pan and heat oil.
10. Add minced garlic and saute for 5 seconds, just until fragrant.
11. Add onion and tomato.
12. Cook 5 minutes.
13. Add eggplant, mix well.
14. Season with salt and red chili powder.
15. You can also add just a pinch of sugar to balance the flavors.
16. Simmer for 2 minutes.
17. Broil or toast bread with butter.
18. Add cheese on top, followed by 1 tablesooon eggplant mixture.
19. Serve.

black skin, oil, garlic, onion, tomato, salt, red chili powder, bread, butter

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/roasted-eggplant-tomato-bruschetta/ (may not work)