Eggplant Bruschetta
Prep Time: 5-7 minutes
Cook Time: 45 minutes
Serves 6-8
Ingredients
2 eggplant, sliced into thick discs
¼-1/2 red onion, diced
2 leaves of basil, lightly torn
1 cup of tomatoes, whatever your favorites are, quartered
½ teaspoon of garlic salt
Dash of pink salt and crushed black pepper
Splash of olive oil
Splash of balsamic vinegar
1 English cucumber, diced
Mozzarella, thinly sliced or torn apart
Instructions
Preheat oven to 425. Arrange sliced eggplant on the prepared sheet pan.
First add salt to the eggplant and let sweat out for 30 minutes, flip and repeat for at least 15 minutes. Then rinse with water and pat dry.
Drizzle with olive oil, salt and pepper. Let cook 7 minutes, flip over for an additional 7 minutes.
While it cooks, in a medium sized bowl combine all other ingredients, mix well.
Add the eggplant to a platter and then top with cheese and a large spoonful of tomato mixture.
Enjoy immediately
Notes
You do not have to sweat the eggplant if you do not want to. Just an additional step, you can pat it dry or only sweat for 30 minutes. Whatever your time limit will allow.
Marianne’s Kitchen
www.mariannecooks.com