GRACE 17.20’S EGGPLANT BRUSCHETTA

1 large eggplant (about 1 1/2 pounds), peeled

and cut into 1/2-inch dice

1/2 teaspoon kosher salt plus more for

salting eggplant

1/2 cup Riesling

1/2 cup golden raisins

1 cup granulated sugar

1 cup red wine vinegar

1/2 cup water

1 tablespoon Dijon mustard Vegetable oil, for frying

1 baguette, cut diagonally into 1/2-inch slices 1 teaspoon extra virgin olive oil or clarified

butter

3 tablespoons blue cheese crumbles 1 teaspoon basil chiffonade

In a colander, sprinkle eggplant lightly with salt and let rest 1 hour to drain.

In a small saucepan, bring Riesling to a simmer and remove from heat. Add raisins and set aside.

In a medium saucepan, combine sugar, vinegar, water, mustard and remaining ½ teaspoon salt. Bring to a boil and reduce until mixture has thickened and has the consistency of syrup, about 5 minutes. Remove sauce pan from heat and set aside ¼ cup syrup for garnishing bruschetta. Stir in Riesling and raisins into remaining syrup and move mixture to a large bowl.

In a Dutch oven, heat vegetable oil to 350 degrees.

Pat eggplant dry and deep fry until golden brown, about 2 minutes. Remove from oil and add to syrup mixture. Reserve at room temperature.

When ready to serve, heat broiler. Brush baguette slices with oil or butter and arrange on a baking sheet. Broil until toasted golden brown. Remove from broiler and turn oven to bake. Top each slice with eggplant mixture and sprinkle with blue cheese. Return to hot oven and heat just until cheese melts. Remove from oven and arrange three slices on a serving plate. Drizzle with reserved syrup and sprinkle with basil chiffonade. Makes 3 cups.

Per 1/4 cup: 300 calories (percent of calories from fat, 34), 4 grams protein, 45 grams carbohydrates, 2 grams fiber, 11 grams fat (2 grams saturated), 2 milligrams cholesterol, 357 milligrams sodium.

CONTRIBUTED BY ASHLEY BOND