Mediterranean “Bruschetta”

Eggplant is one of my favorite vegetables to experiment with. You can’t really go wrong with it. Whatever I’ve tried doing to this forgiving plant generally turns out pretty solid. One simple snack I’ve developed is to simply use the eggplant as a base for bruschetta. Generally, I just slice it up and roast it. Then I top it with the standard mix of tomatoes, basil, garlic, and olive oil. And BOOM! Magical snack.

This time around, I decided to add a twist (aka: tahini tzatziki) and call it Mediterranean.

Eggplant– To be roasted.  

Cut your eggplant into 1/2 inch slices. Brush both sides of your slices with olive oil, and give them a good sprinkle of S&P. Then, pop them in the oven at 425 degrees. Flip them when they are brown and crispy on one side. Take them out when both sides are looking brown and the edges are a bit caramelized.

“Bruschetta-” To be plopped. 

3 roma tomatoes chopped and/or diced to your liking

1/4 cup red onion, finely diced

1 cup cucumber, seeded and diced

2 tbsp red wine vinegar

Tahini Tzatziki Drizzle– To be drizzled with abandon.

1/2 cup plain greek yogurt

1/4 cup tahini

2 tbsp fresh lemon juice

1/4 tsp salt

1 clove garlic, minced

1/3 cucumber, peeled, seeded and grated (optional)

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