Eggplant Bruschetta

eggplant bruschetta

This weeks  Farm to my table series is a yummy

Eggplant Bruschetta

When I started getting our CSA box from Wild Pilgrim  I vowed that I would TRY everything that came in the box.

And this week. well, I was stumped. I am not an eggplant fan but I have proved my self wrong!

Nice right?

I am guessing I just do not like eggplant breaded and cooked to death!

How I started the process:

The eggplant were beautiful and I thought I could use them as a vessel for something I do love, tomatoes.

So, instead of bread or a cracker,  I used the eggplant as the “bread” of the bruschetta.

Slice the egggplant and sprinle with a bit of salt, allow to st for 20  mins.

Toss eggplant with a little olive oil and place in 350 oven for 10 mins.

remove and top with your favorite buffalo mozzerella

follow with tomatoes

{diced tomatoes with splash of balsamic and olive oil, sea salt, pepper and fresh herbs; allow to sit to allow flavors to develop while the eggplant sit is a perfect time!}

eb 2

Thinking this is my new favorite app for my next party!!

and makes a fantastic Meatless Monday entree!

What’s your go to summer party app?

xoxo, Mama Bird

This entry was posted in Apps.

One comment

  1. Lara @ Methodical Living says:

    This looks simply delicious. I’m actually a big fan of eggplant. My family makes this delicious eggplant Parmesan that doesn’t overly bread the eggplant. Its one of my favorite dishes, but takes forever to make. Thank you for sharing this!


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