Eggplant and zucchini appetizer, we also like it with cooked vegetables and maybe on top of toasted bread. Obviously, it doesn’t take much to improvise a quick and tasty aperitif with an appetizer. Certainly, a small leftover side dish from lunch or dinner, let’s use it the next day like this. Because nothing is ever thrown away! Let’s prepare the slices of bread to amaze and satisfy even the most demanding guests, I find them delicious and inviting to accompany even the smallest of snacks.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Grill
- Cuisine: Italian
Ingredients
Eggplant and Zucchini Appetizer
- 7 oz eggplant, cooked, in the pan
- 7 oz light green zucchini, cooked, pan-grilled
- 4 slices white bread
- 4 slices prosciutto
- 4 slices winter melon
- to taste salt
- 2 tsp extra virgin olive oil
Tools
- Grill
Preparation
On the hot grill, toast the slices of bread on both sides.
Cut four slices of winter melon, after peeling, and place them on serving plates together with the prosciutto.
On the serving plate, add the slices of warm bread and next to them the eggplants with the zucchinis.
Here’s the eggplant and zucchini appetizer ready in 5 minutes.
