Here is a fun and easy recipe to do.
Eggplant Bruschetta is one of my favorite appetizers and sometimes just a good old plain meal.
- 1 medium Eggplant
- Mozzarella Cheese
- Cherry Tomatoes
- Sesame Rye Crisp bread (I love using this healthy option: Ryvita) / Toasted Baguette
- Fresh/Dried Basil
- Lemon Juice
- Apple Cider Vinegar
- Cayenne Pepper
- Pink Salt
- Black Pepper
- Garlic Powder
- Olive Oil
Slice the Eggplant as thick or thin as you like. Put them on a tray and sprinkle some salt on them. Leave them for 20 minutes so that the excess water in them comes to the surface. Pat dry.
Cover the Eggplant with a little bit of Olive Oil and some Fresh/Dried Basil. (I used dried basil this time)
Preheat the oven to 400 degrees Fahrenheit. Bake The Eggplant in the oven for 20 minutes or until you see that they are baked thoroughly. (I like to leave the black flesh of the eggplant on. It has so much nutritional value)
While the eggplants are baking prepare the simple tomato salad.
Cut cherry tomatoes into piece. Add juice of 1 lemon, a bottle cap of apple cider vinegar, a dash of cayenne pepper, pink salt, paprika, garlic powder, and black pepper. Add chopped basil or dried basil. Drizzle with olive oil.
Remove the Eggplants when done. Add a handful of mozzarella cheese onto each eggplant and return to the oven. Wait until you see that the cheese has melted.
Remove from oven and put the Eggplant/Mozzarella onto the crisp bread. Add the tomato salad and devour.
Rasha Nasser Khalil