Eggplant (Aubergine) Bruschetta Recipe #174844
Very sexy appetizer I created for my hubby!
by turtledove
25 min | 15 min prep
SERVES 4 -6 , 4 bites
- 1 small eggplant, peeled, diced
- 1/4 cup red onion, chopped
- 2 garlic cloves, chopped
- 1/4 cup pimiento or 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
- Heat 1 tbs olive oil in skillet and sauté eggplant, onion, garlic & pimiento until eggplant is soft. let cool.
- In a separate bowl combine olive oil, balsamic vinegar, oregano, basil.
- Once eggplant has cooled add to olive oil mixture and stir with spoon. salt and pepper to taste.
- Serve on sliced and toasted baguette or crackers.
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5 stars