Roasted Eggplant & Mozzarella Melts


1 large eggplant, halved lengthwise
3 garlic cloves
1 handful of fresh basil leaves
fresh mozzarella, sliced thin
olive oil
6 slices sliced rye bread
salt & pepper


Very lightly toast the rye bread and set aside.

Preheat you oven to 375 degrees.

Drizzle olive oil, salt and pepper on the flesh of the eggplant. Place it flesh side down on a parchment lined baking sheet. Roast for about 30 minutes until lightly golden and tender.

Place the eggplant, skin and all, into a food processor along with the garlic cloves, basil, a little salt and pepper. Pulse a couple times. Add in 1-2 Tbsp of olive oil (depends on the size of your eggplant) and pulse until mostly smooth. You don’t want it runny with oil so add a little at a time.

Spread some of the eggplant on each slice of rye bread. Place a slice of fresh mozzarella on each slice.

Place the melts on the baking sheet and pop under the broiler until golden and bubblt


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