Smoky Eggplant Brushetta
By á-1088
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
Details
Preparation time 25mins
Cooking time 45mins
Preparation
Step 1
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.
You'll also love
- Meatloaf (Bob Evans Sausage) 0/5 (0 Votes)
- Bacon Wrapped Water Chestnuts 0/5 (0 Votes)
- Tilapia in Lemon Dill Cream Sauce 0/5 (0 Votes)
- Ginger Shallot Marinade 0/5 (0 Votes)
- Pumpkin pie with sweetened... 0/5 (0 Votes)
- Shrimp and Eggplant Casserole 0/5 (0 Votes)
Review this recipe