Bruschetta with Eggplant and Fresh Herbs
45 min
Under an hour
Sezamo
Ingredients
Preparation method
Ingredients overview
- 2 medium eggplants
- 4 slices of sourdough white bread
- 60 ml of extra virgin olive oil
- 2 cloves of garlic
- 1 handful of fresh chopped mint
- 1 handful of fresh chopped parsley
- 3 tablespoons of white wine vinegar
- 1 pinch of iodized salt
- 1 pinch of ground black pepper
Preparing the Eggplant
Wash the eggplants and cut them into thin slices (approximately 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, a crushed garlic clove, chopped herbs (mint and parsley), and 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 hand for better absorption. Leave the mixture in the refrigerator to cool and allow the flavors to 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, toaster, or on the grill. Rub the toasted bread with the second garlic clove and drizzle with a little olive oil. Serve the bruschetta with the eggplant mixture on top.
Chef's tip
For a more intense flavor, let the eggplant mixture marinate in the refrigerator for at least one hour before serving.
60 min
Under an hour
