Grilled eggplant bruschetta

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.

The bucket is rubbed with grilled garlic and tomatoes in a toaster.

In one bucket of 2, add 1 tsp each of olive oil, Parmejn cheese, a little salt and pepper.
Chop the eggplant in 1 and then tap it with a knife with A to make it into a puree.

Place 4 in a bucket of 3 and bake in a 200-degree oven for 3 minutes, then pour olive oil into a bowl.
