Eggplant (Aubergine) Bruschetta |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 20 |
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Very sexy appetizer I created for my hubby! Ingredients:
1 small eggplant, peeled, diced |
1/4 cup red onion, chopped |
2 garlic cloves, chopped |
1/4 cup pimiento or 1/4 cup roasted red pepper, chopped |
1/4 cup olive oil |
3 -4 tablespoons balsamic vinegar |
fresh basil, julienned |
dried oregano |
salt |
fresh ground pepper |
baguette, sliced, toasted or cracker |
Directions:
1. Heat 1 tbs olive oil in skillet and sauté eggplant, onion, garlic & pimiento until eggplant is soft. let cool.
2. In a separate bowl combine olive oil, balsamic vinegar, oregano, basil.
3. Once eggplant has cooled add to olive oil mixture and stir with spoon. salt and pepper to taste.
4. Serve on sliced and toasted baguette or crackers.
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