Bruschetta at Grace 17.20. Contributed by Ashley Bond

Unique bruschetta has salty, sweet and tart flavors

I love the bruschetta made of eggplant, golden raisins, and basil from Grace 17.20 at the Forum on Peachtree Parkway. Is it possible to get this delicious recipe? It would be a great addition to my favorite small plate meals. Thanks. — Sandra Madariaga, Atlanta

The eggplant bruschetta from Grace 17.20 is a variation on the classic Sicilian eggplant caponata, a delicious combination of salty, sweet and tart flavors that takes advantage of eggplant’s chameleon-like qualities.

Pete Washburn, chief operating officer of Grace 17.20, says the bruschetta has been on the menu for over 15 years, available all day, every day.

The recipe calls for the eggplant to be fried before being combined with the rest of the ingredients. Because we don’t have a fryer, when we tested the recipe, we sauteed the eggplant cubes in a large skillet with just enough oil to cover the bottom of the skillet. That worked fine for us, but gives a slightly different result than what you’d have with the deep fried eggplant at Grace 17.20.

Editor’s note: Grace 17.20 is closed at this time but beginning April 1, the restaurant says it will offer carry-out and delivery services.

Grace 17.20’s Eggplant Bruschetta

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 1/2 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 1/4 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.

Nutritional information

Per serving: 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.

From the menu of … Grace 17.20, 5155 Peachtree Parkway, Peachtree Corners. 678-421-1720. www.grace1720.com.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.

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