Sweet-and-Sour Eggplant Bruschetta
- 1Servings
Ingredients
- Japanese eggplant, thinly sliced
- EVOO
- Onion, thinly sliced
- Honey
- Vinegar
- Tomato sauce
- Bread slices, grilled
- ounce null
- Sea salt and fresh cracked pepper
Preparation
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.
