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Roasted Eggplant Bruschetta
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Description
Seriously, your eyes will roll to the back of your head and possibly get stuck, these little diddies are that good.
Ingredients
- 3 Tablespoons Extra Virgin Olive Oil, Divided
- 2 whole Medium-sized Eggplants, Cut Into 1-inch Rounds
- 1 whole Red Bell Pepper, Finely Diced
- ½ cups Finely Diced Red Onion
- 1 Tablespoon Capers
- 1 teaspoon Red Wine Vinegar
- 2 Tablespoons Fresh Mint Leaves, Torn
- 2 Tablespoons Freshly Grated Parmesan Cheese
- 1 pinch Coarse Salt
- 1 pinch Freshly Ground Pepper
Preparation
Preheat oven to 425F.
Brush 2 Tablespoons of oil on a rimmed baking sheet. Layer the eggplant rounds on the sheet and roast for 25 minutes. Flip and roast 12 more minutes.
In the meantime, combine the red bell pepper, onion, capers, remaining oil, vinegar, mint leaves, parmesan and a pinch of salt and pepper in a little bowl.
Top each roasted eggplant round with the topping and serve on a cute little tray! Or not. You could just shove them into your mouth.
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Kim on 8.22.2011
Don’t forget to salt the eggplant before you get it near the oil-if you don’t salt, it sucks the oil into the eggplant like a sponge!