Roasted Balsamic Eggplant Bruschetta
Meatless Monday gets an Italian twist with a sweet and tangy roasted eggplant topped with summer fresh tomatoes and basil.
Equipment
- 1 cast iron skillet or oven safe pan
Ingredients
Balsamic Roasted Eggplant
- 1 eggplant
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- salt and pepper to taste
Bruschetta Topping
- 1 cup cherry tomatoes, halved
- 1 garlic clove, minced
- 2 tbsp olive oil
- salt and black pepper to taste
- fresh basil
- parmesan cheese for serving
Instructions
- Preheat the oven to 400 degrees.
- Cut your eggplant in half. Use a sharp knife to cut a diamond crosshatch pattern onto the flesh of the eggplant. Be careful not to slice all the way through. Brush the flesh with olive oil and season with salt and pepper.
- Heat a cast iron skillet over medium heat. Place the eggplant halves flesh side down into the hot skillet. Allow them to sear for 3-4 minutes before flipping.
- Once flipped, brush the flesh of the eggplant with balsamic vinegar. Drizzle them with the honey.
- Transfer the skillet to the oven and allow them to roast for 30-35 minutes or until the tops are golden brown and the eggplant is tender.
- White the eggplant is roasting mix together the tomatoes, basil, garlic, olive oil, and season with salt and pepper.
- To serve your eggplant top with the bruschetta topping. Shave or grate fresh parmesan over the top.
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