Thinly sliced eggplant, salted and drizzled with olive oil and herbs, are baked until crisp and topped with a tomato and cream cheese spread for a delicious snack or appetizer.
Preparation Time
10 mins
Cooking Time
13 mins
Total Time
23 mins
Calories
222 Calories
Recipe Instructions
Step 1
Preheat an oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.
Step 2
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.
Step 3
Bake until slices are browned and crisp, 13 to 15 minutes.
Step 4
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.
Step 5
Top the eggplant slices with some of the spread. Serve immediately to maintain the eggplant crispiness.
Ingredients
3 tablespoons olive oil
1 tablespoon olive oil
1 tablespoon dried oregano
4 ounces cream cheese, softened
2 cloves garlic, minced
1 Roma tomato, chopped
ground black pepper, to taste
4 leaves basil, chopped
3 eggplants, sliced into 1/4-inch rounds
1 ½ teaspoons Diamond Crystal® Kosher Salt
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
