I am always willing to try any recipe that substitues the not so healthy thing for something much healthier. As we all know I am a big advocate for zucchini pasta vs. regular pasta. This week’s party is a farm to table dinner and when I was left with a million vegtables after the photo shoot I decided to get create and come up with a delicious recipe using only the vegtables to serve at your farm to table dinner. I present to you…. Eggplant Bruschetta! This recipe is SO simple and really delicious. Gluten free, dairy free, all of the above. It is full of flavors and makes for a great dish to serve as an appetizer.
INGREDIENTS
- Eggplant
- Pesto
- Tomatos (heirloom if you want to get fancy!)
- Basil
- Garlic
- Olive Oil
- Salt
- Pepper
DIRECTIONS
Slice the eggplant into 1/4 inch thick pieces and spread olive oil on each side. Girll the eggplants, flipping them after 5 min (or until there are light burn marks). Meanwhile, dice the tomatoes, add to a bowl with chopped garlic, chopped basil, 1 tbs of olive oil, and salt and pepper to taste. When you take the eggplant off the grill spread pesto on each slice. Scoop the tomato mix on each slice of eggplant and serve!
// Image from here
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