Hello dear food-loving friends. Today I’ve got creative spin on a classic Italian appetizer for you. Bruschetta most commonly is made with a slice of toasted baguette, a slice of mozzarella cheese, fresh tomato and basil. So for a tropical vegan alternative, I’m using eggplant as the base, with a creamy avocado spread to replace the mozzarella. This is a quick and simple dish that won’t take you more than 45 minutes to prepare (including 30 minutes of baking time), and your friends will certainly be pleasantly surprised by your ingenuity.
Here’s what you’ll need:
- 2 eggplants
- 1 large avocado
- 3 small tomatoes
- 1/2 lime
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch dried basil
- a dash of cayenne pepper
- Rinse all the vegetables. Slice the eggplant into wide, 1/2 inch thick disks and place them in a baking pan. Bake on high until brown & crispy around the edges and soft in the middle (about 30 minutes).
- While the eggplant is in the oven, slice open your avocado and scoop the meat into a mixing bowl. With a fork, mash up the avocado until it becomes creamy. Add the olive oil, salt, basil, cayenne pepper and lime juice. Mix until smooth.
- Slice your tomatoes into 1/4 inch disks.
- Remove the eggplant from the oven and let cool for 5 minutes. Then, place the eggplant slices onto a serving tray. With a butter knife, spread a layer of avocado paste evenly across each slice of eggplant, then place a tomato slice on top. Voilá! You’ve got yourself some delicious treats to share!