Eggplant Bruschetta
You can also serve this tasty bruschetta on toasted bread, or any roasted veggies of your choice!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Paper towel
Ingredients
- 2 medium Eggplant (sliced into 1 inch round)
- 1 tbsp Olive oil
- Salt
- pepper
- 5 roma Tomatoes (diced)
- 1 clove Garlic (minced)
- 2 Green Onions (finely chopped)
- 3 tbsp Fresh parsley (finely chopped)
- 1 tbsp Balsamic vinegar
- 4 tbsp Olive oil
- 4 tbsp Feta cheese ((optional))
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