Baked Eggplant Bruschetta

Rachel Morrow RACHEL MORROW

Weeknight dinner inspiration: Eggplant Bruschetta! Easy dinners don't have to be boring.  This throw together one-pan wonder is perfect for those mid-week dinners when you need something quick and easy.

Ingredients

  • 1 large eggplant, cut lengthwise into 2 cm (1 inch) thick slices
  • Sea salt
  • 2 tbsp extra virgin olive oil
  • Cheese of choice - mozzarella, parmesan, cashew cheese
  • Handful of fresh basil

BRUSCHETTA

  • 250 g cherry tomatoes
  • 1 small red onion, diced
  • 1 garlic clove, crushed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp  balsamic vinegar

Method

  1. Preheat oven to 400°F (200°C).
  2. Arrange eggplants on a baking tray and sprinkle with salt.
  3. Set aside while you put everything together - the salt will help absorb moisture which will allow the eggplant to bake nicely.
  4. To make your bruschetta mix, combine all ingredients in a bowl and mix.
  5. Drizzle both sides of the eggplant with olive oil, top with cheese of choice and spoon bruschetta  mix on top.
  6. Bake eggplant for 25-30 minutes or  until cooked through and golden. Garnish with basil and serve warm.


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