Eggplant With Tomatoes And Mint Bruschetta
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Recipe Summary Eggplant With Tomatoes And Mint Bruschetta
Unusual but elegant appetizer. Eggplant, tomatoes, and mint with goat cheese sprinkled on top. Makes an excellent addition to Italian or Middle Eastern meal, plus will make your house smell wonderful while cooking.Ingredients | Mint Green Aesthetic Items1 (14.5 ounce) can diced tomatoes1 small eggplant, peeled and diced1 small onion, finely diced2 tablespoons dried mint2 teaspoons dried basil½ teaspoon garlic powder2 loaves French bread, cut diagonally into 1-inch slices4 ounces goat cheese, crumbledDirectionsMix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature.Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly.Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese.Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.Step 1 can be done up to 1 day in advance and refrigerated until ready to make bruschetta; bring to room temperature prior to assembly.Toasting bread can be done in advance. Once slices are cooled, stored in a plastic bag until ready to assemble.For smaller number of servings, topping freezes well and can be portioned out to fit your family size. Thaw completely and warm slightly prior to assembly.Info | Mint Green Aesthetic Itemsprep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
12
Yield:
12 servings
TAG : Eggplant With Tomatoes And Mint BruschettaAppetizers and Snacks, Bruschetta Recipes,
