Clover Classic Mayo Eggplant Bruschetta
A guilt-free appetiser you can enjoy at your next party!
Time: 30 minutes
Recipe by: Monicia Horne
2 medium eggplants, sliced in half lengthwise
3 tbsp olive oil
2 cloves garlic, chopped
2 tsp dried Italian herbs
Salt and pepper to taste
1 cup cherry tomatoes, halved
½ cup tin cherry tomatoes in juice
½ cup Clover Classic mayo, 1
2 cups mozzarella cheese, grated
Handful fresh basil, chopped
1 tsp sugar
½ cup panko breadcrumbs mixed with dried herbs
½ cup grated parmesan cheese
Preheat the oven to 180C. In a small bowl, mix together the olive oil, garlic, dried herbs, salt and pepper.
Brush the eggplants with the olive oil mixture and place onto a lined baking tray and bake for 15-20 minutes or until tender. Cut vertical slits into the flesh. Into a bowl, combine the cherry tomatoes, tomatoes in juice, mayo, cheese and basil. Season with salt and pepper and sugar to balance the acidity.
Top the eggplants with this mixture and sprinkle with excess mozzarella cheese, cherry tomatoes, parmesan and breadcrumbs. Place back into the oven to bake for 10 minutes until the crumbs are golden. Serve warm.
Chefs Tip: You can use any mayo that suits your taste!