Mediterranean Roasted Eggplant Bruschetta

--Christina WeekdayPescatarian.com

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Ingredients:

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Let's Get Cooking

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1. Prep Vegetables

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2. Make Garlic Oil

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3. Put it all together!

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4. Toast Bread

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Top grilled bread with 2-3 tablespoons of the roasted eggplant mixture, shredded basil, parmesan cheese, and a drizzle of balsamic glaze.

Take a bow, chef!

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Hungry for More?

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I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!

Mediterranean Roasted Eggplant Bruschetta

--Christina WeekdayPescatarian.com

Ingredients:

– eggplant – grape tomatoes – olive oil – garlic cloves – salt and pepper – chili flakes – fresh basil – parmesan – balsamic glaze

Let's Get Cooking

1. Prep Vegetables

Arrange diced eggplant and whole tomatoes on a sheet tray. Season with salt and pepper. Bake for 20 mins.

2. Make Garlic Oil

Heat olive oil and add fresh garlic. Cook gently until the garlic is very tender and fragrant, but not browned.

3. Put it all together!

Add the roasted eggplant and blistered tomatoes into the garlic and oil. Toss to coat. Taste and adjust seasoning.

4. Toast Bread

When ready to serve, brush slices of baguette with olive oil and a pinch of salt and toast in a hot grill pan.

Top grilled bread with 2-3 tablespoons of the roasted eggplant mixture, shredded basil, parmesan cheese, and a drizzle of balsamic glaze.

Prep for Service

Take a bow, chef!

Hungry for More?

Try this Lavash Pizza Recipe with Clams next!

I'm Christina, an American living in Portugal. I share fish-forward recipes from my tiny seaside flat. Follow for more easy and impressive seafood ideas!