Serving for 4 people
Time to Cook: 10 Minutes
Eggplant comes in different sizes and always same form 😊 . This recipe uses the Indian eggplant small and thin. Italian eggplant could work too. The recipe is very straight forward and uses a prepared market sauce bruschetta. I got the one I used from Trader Joe’s.
That being said, the recipe is simply:
- 3 small eggplants sliced in half
- 1 jar of bruschetta
- 4 tbsp of olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
Using a large skillet with cover, heat the olive oil to high heat. Add the sliced eggplant once the oil is heated, then reduce the temperature to medium heat. Flip the eggplant in 2 Minutes. Cover the skillet between flips and 4 minutes in add the salt and pepper. Keeping flipping the eggplant until brown. Usually in 10 mins should do.
Turn off the stove and set the eggplant a side. Once cooled, add the bruschetta on top. Then serve.