Bruschetta with Eggplant

Name: Bruschetta with Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 SERVINGS
Cuisine: Italská kuchyně
Ingredients: 2 medium eggplants; 4 slices of white bread (preferably sourdough); 60 ml olive oil + for drizzling on bread; 2 cloves of garlic; handful of chopped fresh mint; handful of chopped flat-leaf parsley; 3 tablespoons white wine vinegar; salt; black pepper

4 SERVINGS

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INGREDIENTS

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

INSTRUCTIONS

1
Wash the eggplant and slice it into thin pieces (approx. 3 mm). Grill the eggplant on a lower heat setting. 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 approx. 25 - 30 minutes at 160 degrees Celsius.
2
Meanwhile, in a large bowl, mix olive oil, 1 clove of crushed garlic, herbs, and wine vinegar. Let the grilled eggplant cool slightly, then season it with salt and pepper and mix with the flavored oil. It's best to manually press the oil into the eggplant. Chill in the refrigerator. Finally, season with salt and pepper to taste.
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. Taste some of her delicacies.