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Eggplant (Aubergine) Bruschetta

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“Very sexy appetizer I created for my hubby!”
READY IN:
25mins
SERVES:
4-6
YIELD:
4 bites
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat 1 tbs olive oil in skillet and sauté eggplant, onion, garlic & pimiento until eggplant is soft. let cool.
  2. In a separate bowl combine olive oil, balsamic vinegar, oregano, basil.
  3. Once eggplant has cooled add to olive oil mixture and stir with spoon. salt and pepper to taste.
  4. Serve on sliced and toasted baguette or crackers.

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