Bruschetta with eggplant
Cooking time:
20 minutes
Active time:
20 minutes
Complexity:
Easy
Bruschetta is a traditional Italian snack before the main course. The combination of aubergine, tomatoes and olive oil on crispy bread is, of course, delicious.
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5
Bruschetta with Eggplant Recipe
Ingredients for 4 servings
twisted sourdough baguette
1 pc (175g)
eggplant
1 pc.
cherry tomatoes
100 g
pitted green olives
50 g
olive oil
2 tbsp. spoons
thyme
a few twigs
basil green
branch
salt
to taste
Step 1/7
Cut the eggplant in half, make oblique cuts of the pulp with a knife, salt, pour olive oil and put in a hot oven. Bake the aubergines at 180C for about 15 minutes until golden and soft.
Step 2/7
5 minutes before the end of cooking, add the cherry tomatoes.
Step 3/7
Cut the baguette lengthways in half to make flat, long slices. Then cut each obliquely. Make 4 neat slices with a crust.
Step 4/7
Scrape the flesh out of the finished eggplant, add a little oil, salt if necessary.
Step 5/7
Remove the olives from the brine, cut into rings.
Step 6/7
Dry the bread slices in a toaster or dry pan.
Step 7/7
Lay out the mashed baked eggplant and baked cherry, add olives and thyme and basil leaves. And serve.
Ingredients for 4 servings
twisted sourdough baguette
1 pc (175g)
eggplant
1 pc.
cherry tomatoes
100 g
pitted green olives
50 g
olive oil
2 tbsp. spoons
thyme
a few twigs
basil green
branch
salt
to taste
Nutritional value per 100 g
Calories
179 kcal
Proteins
4 g
Fats
9 g
Carbohydrates
23 g
Saturated fat
1 g
Dietary fiber
3 g
Added sugar
0 g
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