Grilled eggplant bruschetta
You can also make grilled eggplants in advance the day before. Thinly pour oil on the eggplant and bake it to cook evenly and efficiently. The puree-like eggplant is delicious as chilled and chilled pasta. For a sudden customer's hors d'oeuvre. A stylish dish that brings out white wine and champagne.
How to make it
1
Pull the eggplant in several holes with a fork, pour a thin layer of olive oil on it, and bake in a 200-degree oven for 15-20 minutes, remove the stem and peel.
2
The bucket is rubbed with grilled garlic and tomatoes in a toaster.
3
In one bucket of 2, add 1 tsp each of olive oil, Parmejn cheese, a little salt and pepper.
4
Chop the eggplant in 1 and then tap it with a knife with A to make it into a puree.
5
Place 4 in a bucket of 3 and bake in a 200-degree oven for 3 minutes, then pour olive oil into a bowl.
Materials 2 people
-
- Eggplant
- 180g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
[A]
- basil
- 3.5g
-
- Chop garlic
- 1 tsp
-
- Mince parsley
- 1 tsp
-
- capers roughly
- 1 tablespoon
-
- oregano
- A little
-
- Baguette 1cm wide
- 4 slices
-
- garlic
- 10g
-
- tomato
- 40g
-
-
Olive Oil
Ardoino Extra Virgin
- 5/2 tbsp
-
Olive Oil
-
- Parmesan cheese
- 4 tsp
-
- salt
- 2g
-
- Coarsely smelt black pepper
- 2g
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
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