Heirloom Tomato Eggplant Bruschette


A happy and healthy colorful dinner.


TIME

PREP TIME: 15 minutes

BAKE TIME: 20 minutes

TOTAL TIME: 35 minutes



YIELDS

2 Servings



INGREDIENTS

Eggplant (1, Male, Halved)

Garlic (1 Large Clove, Minced)

Grape Tomatoes (5, Each Cut Into 5 Slices)

Heirloom Cherry Tomatoes (20, Halved)

Fresh Basil (5 Large Leaves, Finely Chopped)

Fresh Thyme (4 Sprigs)

Extra Virgin Olive Oil (3 Tbsp, Divided)

Salt

Pepper



KITCHEN ITEMS

Baking Sheet

Cutting Board

Chef's Knife

TO MAKE YOUR DINNER. preheat your oven to 400°.

Place your eggplant cut side up on your baking sheet.

Coat the tops with 2 tbsp of your olive oil.

Lay your tomato slices evenly over the top of your eggplant.

Sprinkle your garlic evenly over your tomatoes.

Sprinkle on your basil.

Sprinkle the leaves from 2 of your thyme stalks on top.

Lay your other 2 stalks of thyme on top.

Bake for 20 minutes.

Serve.