Here is an other holiday menu idea that not only looks good but is quick and simple to make.
Plating the eggplants on white will automatically give the dish a Christmas-y look. Its taste is as refreshing as a summer dish. Considering that we always over eat at this time of the year, it is nice to have yummy alternatives !
This recipe is great as an appetizer, a starter, an entrée, a side.
It can have an Italian, a French, or even a Mexican twist, just by changing two ingredients; the cheese and the fresh herbs.
Their are very few ingredients. What are they, you ask?
Here they are…
FOR THE EGGPLANT
1 large eggplant, cut lengthwise into 2 cm thick slices
30ml of extra virgin olive oil
A choice of cheese and a handful of fresh herb that goes with it.
– for an Italian twist, use mozzarella or parmesan with fresh basil
– for a French twist use comté or Emmental with fresh thym
– for a Mexican twist use Cheddar or Monterey Jack with fresh coriander
– for a Vegan twist use cashew cheese with fresh parsley
FOR THE BRUSCHETTA
250 g of cherry tomatoes, halved
1 small red onion, diced
1 garlic clove, crushed
15ml of extra virgin olive oil
15ml of balsamic vinegar
First, preheat oven to 200°C.
Arrange eggplants on a baking tray and sprinkle with salt.
Set aside while you put everything together – the salt will help absorb moisture which will allow the eggplant to bake nicely.
To make your bruschetta mix, combine all ingredients in a bowl and mix.
Drizzle both sides of the eggplant with olive oil, top with cheese of choice and spoon bruschetta mix on top.
Bake eggplant for 25-30 minutes or until cooked through and golden. Garnish with your choice of fresh herb and serve warm.