Category
Main Dishes
Servings
2
Prep Time
10 minutes
Cook Time
7 minutes
Ingredients
- 4 slices rye bread
- 2 eggplants, sliced
- 2 onions, red, chopped into rings
- 1 cup cherry tomatoes, halved
- 1/2 cup Greek yogurt
-
6+2tbs olive oil
- 1/2 lime, juice
- 2 tbs basil, fresh
-
3/4tspflaky salt
-
1/4 tsp pepper, black
Directions
1. Heat 6 tbs of olive oil in a pan and sauté the eggplant slices and the onions, for 5-7 minutes, seasoning with flaky salt and black pepper.
2. Whisk the yogurt with 2 tbs of olive oil, limejuice and a pinch of salt and pepper. Spread on each slice of bread.
3. Top with the eggplants, onions, and cherry tomatoes and garnish with fresh basilleaves. Serve hot or at room temperature.
