Yesterday I went into my fridge and realized I had 3 baby eggplants that I forgot I had and of course we couldn’t let them go to waste! Initially I was thinking of making a warm & cheesy eggplant dip buutttt then I realized I packed up or just can’t find any small baking dishes! Oh the joys of the moving process! So had to move onto the next idea which I have to say made for a delicious simple lunch! These Roasted Eggplant & Mozzarella Melts were so easy to make and the flavors are great! The roasted eggplants are pureed with garlic, basil, olive oil, salt and pepper. Smeared on some sliced rye bread, topped off with a slice of fresh mozzarella and broiled until bubbly and golden! These would be great as a snack or party appetizer as well, just use those adorable tea sandwich sized rye bread.
Besides that these are easy to make and tasty, I love that you can use the concept and make so many different melts! Roasting veggies really does wonders for the intensity of flavor; zucchini would be great with some fontina, broccoli with cheddar or a sweet version with pear and brie! Use what you love!