Sweet-and-Sour Eggplant Bruschetta

June 2011
Sweet-and-Sour Eggplant Bruschetta

by 8 people

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Makes: 1 servings

  • Japanese eggplant, thinly sliced
  • EVOO
  • Onion, thinly sliced
  • Honey
  • Vinegar
  • Tomato sauce
  • Bread slices, grilled
  • Sea salt and fresh cracked pepper
  1. Saute thinly sliced japanese eggplant in EVOO; reserve. In the same skillet, cook thin-sliced onions. Deglaze with honey and vinegar. Add tomato sauce and reserved eggplant and simmer for 10 minutes; let cool. Spoon onto the grilled bread slices. Top with a fat slice of fresh mozzarella and sprinkle with sea salt and fresh cracked pepper.