eggplant bruschetta

Written By Erica Casavecchia

This recipe is gluten free + vegan:

Ingredients:

  • Organic eggplant

  • Organic tomatoes

  • Balsamic glaze

  • Organic olive oil

  • Organic Basil

  • Vegan ricotta (I use Kite Hill)

Preheat oven to 400 degrees 

  • To prepare the eggplant…

  • Cut eggplant into round pieces

  • Coat evenly with olive oil & salt 

  • Place the eggplant on a lined baking sheet & cook for about 15-20 minutes, or until soft. 

To prepare the tomatoes…

  • Cut up tomatoes & garlic and sauté in olive oil and fresh lemon 

To assemble…

  • Place the cooked eggplant on a plate 

  • Put about a spoonful of the cooked tomatoes on top

  • Then a spoonful of vegan ricotta

  • Drizzle a balsamic glaze & sprinkle some fresh chopped basil on top

Buon Appitito!

Erica Casavecchia
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