Thinly sliced and seasoned eggplant that delivered a light crunch before a meal.

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Recipe Summary

prep:
10 mins
cook:
13 mins
total:
23 mins
Servings:
6
Yield:
36 chips
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Bruschetta Spread:

Directions

Instructions Checklist
  • Preheat an oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.

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  • Place sliced eggplant between paper towels and lightly press out the excess moisture. Arrange eggplant slices on prepared baking sheet. Sprinkle slices with Diamond Crystal® Kosher Salt and oregano, and drizzle with olive oil.

  • Bake until slices are browned and crisp, 13 to 15 minutes.

  • Mix cream cheese, sundried tomatoes, olive oil, garlic, chopped roma tomato, and basil together in a bowl. Season with Diamond Crystal® Kosher Salt and ground black pepper. Add more olive for a thinner spread, if necessary.

  • Top the eggplant slices with some of the spread. Serve immediately to maintain the eggplant crispiness.

Nutrition Facts

222 calories; protein 4.6g 9% DV; carbohydrates 18g 6% DV; fat 16.5g 26% DV; cholesterol 20.8mg 7% DV; sodium 615.3mg 25% DV. Full Nutrition