Prep 15 mins
Cook 10 mins
Very sexy appetizer I created for my hubby!
Make and share this Eggplant (Aubergine) Bruschetta recipe from Food.com.
- Heat 1 tbs olive oil in skillet and sauté eggplant, onion, garlic & pimiento until eggplant is soft. let cool.
- In a separate bowl combine olive oil, balsamic vinegar, oregano, basil.
- Once eggplant has cooled add to olive oil mixture and stir with spoon. salt and pepper to taste.
- Serve on sliced and toasted baguette or crackers.