Bruschetta With Eggplant (ITALY)


  • 5 eggplants (roasted)
  • 1 tablespoon olive oil (for brushing the eggplants)
  • juice of ½ lemon
  • 3 tablespoons of olive oil
  • 1 medium red onion (finely chopped)
  • 2 tomatoes (cut into small cubes)
  • 2 cloves of garlic (minced)
  • 8 leaves of fresh basil (chopped)
  • 1 teaspoon of red pepper flakes
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 6 slices of whole wheat bread
  • Basil leaves (chopped)
  • Cherry tomatoes (halved)
First, place the eggplants on a baking tray lined with greaseproof paper.
Make fine scratches on the eggplants with a knife.
Afterwards, apply olive oil on them with the help of a brush.
Roast the eggplants in a heated oven at 392 degrees for about 30-35 minutes, turning them inside out from time to time.
Remove from the oven when the outside of the eggplants become discolored and soft.
After they come out of the oven, place the eggplants in a bowl.
Stretch it over.
Let it sit for 20 minutes. (For easy peeling of their shells)
After waiting for 20 minutes with a stretch on the eggplants, make a longitudinal scratch with a knife.
Then remove the insides with the help of a spoon.
Finely chop the eggplants separated from their shells and transfer them to a bowl.
Add lemon juice on them.
Then add olive oil, finely chopped red onion, tomato cut into small cubes, minced garlic, chopped basil, red pepper flakes, salt, pepper.
Mix thoroughly until ingredients are combined.
Toast whole wheat bread slices in a toaster.
Spread the roasted eggplant mixture on the toasted bread slices.
Sprinkle chopped basil on top.
Serve garnished with halved cherry tomatoes.

ENJOY YOUR MEAL


 

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