Healthy appetizer are hard to come by. Last Friday, I shared my friend’s zucchini bites and today I have another delicious, fresh recipe for you (and it’s easy).
- 2 large tomatos on the vine
- 1 eggplant
- mozzerella cheese (can use the mozzerella balls) or you can use feta cheese as well
- fresh basil
- olive oil
- balsamic vinegar
- salt & pepper
Cut the eggplant crosswise into 12 slices about 1/4 inch thick. Mix 1/4 cup of the olive oil and the balsamic vinegar in a large bowl. Add the eggplant slices and toss to coat. Season with the salt and pepper. Place the eggplant on a baking sheet in one layer and bake until soft, turning once, about 15 minutes. Let cool.
After eggplant is cooled down, slice up the tomatos and add slices to each slice of eggplant. Top with mozzerella or feta cheese and add one basil leaf to each piece. Mangia!
Place the eggplant on a baking sheet in one layer and bake until soft, turning once, about 15 minutes. Let cool.