You guys. I have the appetizer of the SEASON right here!
There are so many great things about this recipe – it’s literally level 1 easy, super affordable, quick to prepare, DELISH and HEALTHY! If you’re on a paleo or Whole30 diet then you’ll love this! It would be an impressive appetizer to bring to a party or even a quick, throw-together weeknight dinner! Both are a thumbs up (CRUMBSUP!) in my book :)
for the eggplant:
1 large eggplant, sliced into 1 inch rounds
1/4 cup EVOO
salt & pepper
1 large eggplant, sliced into 1 inch rounds
1/4 cup EVOO
salt & pepper
for the bruschetta:
1 large tomato, chopped
1 clove garlic, minced
1/4 cup minced onion
1/4 cup chopped fresh basil
1 T chopped fresh mint
salt & pepper
splash of EVOO
splash of balsamic vinegar
1 large tomato, chopped
1 clove garlic, minced
1/4 cup minced onion
1/4 cup chopped fresh basil
1 T chopped fresh mint
salt & pepper
splash of EVOO
splash of balsamic vinegar
1. Brush olive oil on both sides of each eggplant round. Season with salt and pepper.
2. Grill eggplant rounds for about 5-7 minutes on each side or until grill marks are formed.
3. Using a slotted spoon, top each eggplant round with bruschetta and enjoy!
*If you’re not on a paleo/Whole30 diet PLEASE feel free to add some fresh mozzarella. I did this for my husband along with added shredded chicken -it basically formed a lasagna! So many ways to change this up or add to it. Use what you have to make it perfect!
AMY'S CRUMBS 