One of my favorite light meals is this Eggplant Bruschetta recipe I got several from Food Network’s Aaron McCargo, Jr. I often make this for lunch and if I do it for dinner, I modify the pitas to mini pizzas for my kids since they won’t even try eggplant (they are missing out!). This is super easy and really tasty!
Eggplant Brushetta Recipe
from Aaron McCargo, Jr.
1 medium eggplant
1 large avacado
3 medium tomatoes or a handful of grape tomatoes
2 T olive oil
salt and pepper
Peel eggplant and then slice lengthwise about 1/2″ thick. Brush or spray eggplant with olive oil and sprinkle with salt and pepper. Place on grill or under broiler. My broiler takes about 7 minutes on each side but just flip when they start to get golden brown and tender.
While eggplant is cooking, peel and cut avocado into chunks and also cut tomato into chunks. Place in large bowl. Immediately after removing eggplant, cut into chunks and mix with tomato and avocado. Add a tablespoon of olive oil and sprinkle with salt and pepper and stir. Enjoy with Pita Chips.
What the eggplant looks like before going in the oven.
Chop tomatoes and avocado while eggplant is cooking.
You don’t want to undercook eggplant. Make sure it is golden and tender. It should look like this when done.
4 Greek Pitas
4 Tbl Olive oil
Pinch of salt and pepper
1 tsp fresh chopped parsley
1/2 cup feta cheese*
*I make these into pizzas for my kids and top with mozzarella or Monterrey jack cheese and sometimes add ham or other toppings they enjoy on top.
Place pita on baking tray and spray or brush with olive oil and then sprinkle with cheese. Place in the oven and bake for 6-8 minutes at 400 degrees. Cut into pieces and serve.
Below is an example of how I customize for my family. I made three of them with Monterrey Jack cheese “pizzas” for my kids and did feta for me.
You can pre-cut if you want, like I did in this batch below.
Enjoy this tasty meal!