Ingredients:
8 baby eggplants, cut in half
Handful of cherry tomatoes, cut in half
1 yellow zucchini, sliced into thick strips
2 green onions, chopped
1 garlic clove, pressed or pounded
1 tablespoon olive oil
1 whole wheat bagel, toasted
Chives, chopped
Salt and pepper, to taste

Instructions:
1. Barbecue Method: Preheat your barbecue grill to medium-high heat. Place the eggplant halves and zucchini slices on the grill. Cook the eggplants cut-side down for about 5-7 minutes, then turn them over and grill for another 5 minutes until tender. Grill the zucchini slices for about 3-4 minutes on each side until cooked through.
Oven Method: Preheat your oven to 400°F (200°C). Arrange the eggplant halves and zucchini slices on a baking sheet lined with parchment paper. Roast for about 20 minutes, or until the eggplants are tender and the zucchini is cooked through.
2. Once the vegetables are cooked, scoop out the flesh from the eggplant halves and cut the zucchini into cubes. In a mixing bowl, combine the eggplant flesh, zucchini cubes, cherry tomatoes, chopped green onions, pressed garlic, olive oil, salt, pepper, and chives. Gently mix until well combined.
3. Toast the bagel until crispy and spread the eggplant and zucchini mixture evenly on the toasted bagel halves. Enjoy!

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