Bruschetta Eggplant

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

Sea salt

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

ASSEMBLING

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.

In health,

Chantal

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