Bruschetta with Eggplant

4 SERVINGS

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INGREDIENTS

2 medium-sized eggplants
4 slices of white bread (preferably sourdough)
60 ml olive oil + for drizzling the bread
2 cloves of garlic
a handful of chopped fresh mint
a handful of chopped flat-leaf parsley
3 tablespoons of white wine vinegar
salt
black pepper

INSTRUCTIONS

1
Wash the eggplant and cut it into thin slices (about 3 mm). Grill the eggplant on a lower setting on the grill. Turn once during grilling. Be careful, thin slices tend to blacken quickly. Alternatively, you can bake the eggplant on a baking sheet lined with parchment paper in the oven (grill function). In this case, bake for about 25 - 30 minutes at 160 degrees.
2
Meanwhile, in a larger bowl, mix olive oil, 1 clove of crushed garlic, herbs, and wine vinegar. Let the grilled eggplant cool slightly, then salt, pepper, and mix with the seasoned oil. Best to manually press the oil into the eggplant. Chill in the refrigerator. Finally, season with salt and pepper.
3
Halve the slices of bread and toast them until crispy in the oven, toaster, or on the grill. Rub the toasted bread with a clove of garlic and drizzle with olive oil. Serve with the eggplant mixture.

Zuzana Nová

Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you too. Taste some of her delicacies.