Eggplant with Tomato Salsa

Baked eggplant discs topped with tomato salsa on red platter

Four eggplants


Tomatoes (assorted variety)
Lemon juice
Olive Oil



Slice eggplant in 2 inch rounds. Place flat in cazuela dish and roast in the oven until tender, approximately 15 minutes at 365 degrees F.

Chop tomatoes and parsley. Mix with a splash of lemon juice and olive oil. Top eggplant with salsa.

Serve on one of our gorgeous platters to bring out the bright colors in the eggplant and tomatoes!

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