• 1 stick Casalinga or sour dough bread
  • 2 large eggplant, diced to about 1cm cubes
  • 150ml good olive oil
  • 2 cloves garlic, finely chopped
  • 1 punnet parsley
  • 2 punnets Freshzest Basil – Green
  • salt and pepper, to taste

Eggplant Bruschetta.

  1. Slice bread thinly. Toast just before use.
  2. Lightly salt the eggplant and leave to stand for ½ hour. This will draw out the bitter juices. Wash well and drain. Place on absorbent paper and squeeze dry.
  3. Heat the oil and saute the eggplant until cooked, tossing constantly. Add herbs and garlic and season.
  4. The mixture should be pulpy, but not a puree. While still warm, spoon onto the warm bread. Serve as an appetiser.
  5. Can also add chilli or sun dried tomatoes for a different flavour.
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