Grilled eggplant bruschetta
Grilled eggplant can be prepared the day before. Coating the eggplant with a thin layer of oil before grilling will ensure efficient and even cooking. Pureed eggplant is also delicious chilled and served as a cold pasta dish. It's a great hors d'oeuvre for unexpected guests. It's a stylish dish that pairs well with white wine or champagne
How to make it
1
Poke the eggplant in several places with a fork, brush with a thin layer of olive oil and bake in an oven at 200°C for 15 to 20 minutes, then remove the stem and peel
2
Toast the baguette and rub it with garlic and tomato
3
Add 1 teaspoon each of olive oil and Parmesan cheese to each of the baguettes from step 2, and a little salt and pepper
4
Finely chop the eggplant (1) and pound it with A using a knife to make a puree
5
Place 4 on the baguette from 3 and bake in an oven at 200°C for 3 minutes, then transfer to a serving dish and drizzle with olive oil
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
-
- Coarsely chopped capers
- 1 tablespoon
-
- oregano
- A little
-
- Baguette 1cm wide
- 4 slices
-
- garlic
- 10g
-
- tomato
- 40g
-
-
Olive Oil
Ardoino Extra Virgin
- 5/2 tablespoon
-
Olive Oil
-
- Parmesan cheese
- 4 tsp
-
- salt
- 2g
-
- Coarsely smelt black pepper
- 2g
[PR]
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