Eggplant bruschetta with fresh herbs
(0)
45 min
Under an hour
Sezamo
O gustare mediteraneană rafinată și ușoară, perfectă pentru zilele de vară. Vinetele la grătar, infuzate cu ulei de măsline, usturoi și ierburi proaspete, se așază pe felii de pâine crocantă pentru un contrast de texturi irezistibil. Mentă proaspătă adaugă o notă surprinzătoare de prospețime care echilibrează perfect aroma bogată a vinetelor coapte.
Preparation method
Ingredients overview
- 2 medium eggplants
- 4 slices of white sourdough bread
- 60 ml of extra virgin olive oil
- 2 cloves of garlic
- 1 handful of chopped fresh mint
- 1 handful of chopped fresh parsley
- 3 tablespoons of white wine vinegar
- 1 pinch of iodized salt
- 1 pinch of ground black pepper
Preparing the eggplants
Wash the eggplants and cut them into thin slices (about 3 mm). Grill the eggplant slices over medium heat, turning them only once. Be careful, thin slices can burn quickly. Alternatively, you can bake the eggplants in the oven on a baking sheet lined with parchment paper, using the grill function, for 25-30 minutes at 160°C.
Meanwhile, in a large bowl, mix the olive oil, one crushed garlic clove, the chopped herbs (mint and parsley), and the white wine vinegar. Let the grilled eggplants cool slightly, then season them with salt and pepper and mix them with the flavored oil. Gently massage the oil into the eggplants with your hands for better absorption. Leave the mixture in the refrigerator to cool and let the flavors meld. Finally, season with more salt and pepper if necessary.
Assembling the bruschetta
Cut the bread slices in half and toast them until crispy in the oven, in a toaster, or on the grill. Rub the toasted bread with the second garlic clove and drizzle with a little olive oil. Serve the bruschetta topped with the eggplant mixture.
Chef's tip
For a more intense flavor, let the eggplant mixture marinate in the refrigerator for at least an hour before serving.
25 min
Under an hour
