Baked Eggplant Bruschetta
Weeknight dinner inspiration: Eggplant Bruschetta! Easy dinners don't have to be boring. This throw together one-pan wonder is perfect for those mid-week dinners when you need something quick an easy.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spoon
Ingredients
- 1 large eggplant, cut lengthwise into 2 cm (1 inch) thick slices
- Sea salt
- 2 tbsp extra virgin olive oil
- Cheese of choice - mozzarella, parmesan, cashew cheese
- Handful of fresh basil
- 250 g cherry tomatoes
- 1 small red onion, diced
- 1 garlic clove, crushed
- 1 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
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