Smoky Eggplant Brushetta

Smoky Eggplant Brushetta
Smoky Eggplant Brushetta

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1

    small eggplant

  • 1

    med. red pepper

  • 1

    small red onion

  • 1/2

    c basil

  • 1/2

    loaf italian bread

  • 2

    t olive oil

  • 3

    garlic cloves pressed

  • 3

    T red wine vinegar, divided

  • 1/2

    t black pepper

  • 2

    oz. smoked mozzarella cheese

  • 1

    seedless cucumber

  • 1

    T mint leaves

  • 1

    t sugar

Directions

Preheat oven 425 Dice eggplant, red pepper and onion. Slice Basil. SEt aside bell pepper, onion, and basil. Place eggplant into small colader and sprinkle with 1/4 t of salt. Toss gently and let stand 15 min. Slice bread into 18 1/4 in. slices. Arrange on large stone. Spray lightly with galic oil. Bake 9-11 min. Heal oil in skillet. Add eggplant cook 3-4 minutes undisturbed. Add bell pepper and onion, cook 3-4 minutes until tender. Add garlic and cook 20-30 seconds until fragrant. Remove skillet. Reserve 2 T basil for garnish. Stir in remainig basil, salt, 2 T vinegar and 1/4 t black pepper. Top bread wtih vegetable mixuture and chesse. Bake 4-5 minutes until chees melts. Garnish with basil. Core and cut cucumber in half lengthwise. Thinly slice crosswise. Place cucumber, mint, sugar, remaining 1/8 t salt, remaining vinegar and pepper into bowl. Mix well and seve as salad.

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