Salted Eggplant Chips with Bruschetta Spread
Thinly sliced and seasoned eggplant that delivered a light crunch before a meal.
INGRIDIENT
DIRECTION
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.
NUTRITION FACT
Per Serving: 222 calories; protein 4.6g; carbohydrates 18g; fat 16.5g; cholesterol 20.8mg; sodium 615.3mg.
Great taste and easy , these appetizers work for any meeting or occasion . When throwing a Friendly gathering , big or few people , you should don’t forget the appetizers . We’ve collect with others of our best appetizer recipes that are sure to impress your guests. From dips to spreads and all over in between, you’re sure to find the perfect appetizer for any occasion .
For your holiday party, make sure to make the Cranberry Meatballs . If you’re cracked for time, the speedy Classic Cheese Tray is your go-to .
