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Roasted eggplant Bruschetta

Good ideas with eggplant and fresh ingridientes for easy suppers

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Roasted eggplant Bruschetta

At a glance

Serves:
4
Difficulty:
Easy
Method:
20 min.
 
 

Adriana Ortemberg

Read interview with:

© Becky Lawton

Ingredients

    • 1 eggplant
    • Olive oil
    • Sea ​​salt
    • 4 small ripe tomatoes
    • 4 slices bread
    • 1-2 Cloves garlic, peeled
    • 50 g of fresh goat cheese
    • Feta cheese
    • 12 basil leaves
    • 12 black olives
    • Freshly ground black pepper

Method

  1. Cut the eggplant into slices and let them soak for a couple of minutes, then drain on a clean dish towel.
  2. Brush with olive oil and roast on a grill on both sides for 2-3 minutes. Reserve.
  3. Peel tomatoes and dice them. Put them in a bowl with two pinches of sea salt and a drizzle of olive oil. Reserve.
  4. Toast bread and rub with garlic. Then place a spoonful of marinated tomatoes on top, then the slices of eggplant, crumbled cheese and finish with olives and basil leaves.
  5. Season with sea salt, black pepper and a drizzle of oil.
  6. Serve.

Tip

If you are vegan, substitute the cheese for a non dairy option

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