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Grilled eggplant tartine, tomato bruschetta with fresh basil and parmesan cheese |

Vegetables and Fruits, Cheese

Country bread toast with eggplants topping and cherry tomatoes salad in a Bruschetta style

Note

If you do not have a grill, simply sautée them in a pan.

Ingredients

Recipe for 12 tapas

Bread

4 Slice(s)

Country bread

24 Chips

Parmesan

Bruschetta

450 Gr

Cherry tomatoes

150 Gr

Red onion

6 Leaf(ves)

Basil

30 Ml

Balsamic vinegar

2 Clove(s)

Garlic

Eggplant

500 Gr

Eggplant

2 Clove(s)

Garlic

2 Sprig(s)

Thyme

1 Unit(s)

Lemon

Salt and pepper
Olive oil

Preparation time: 45 min

Preheat your oven at 400 °F

Prep

Cisel the basil and the red onion. Dice the tomatoes in 8 little pieces each. Remove the thyme needles from its sprig. Chop the garlic. Bake the country bread for 8 min in the oven. Peel the eggplant and slice it (2cm thick slices). Press the lemon.
Bruschetta

In a bowl mix the tomatoes, the vinegar, the garlic, the basil, the onion and a dash of olive oil. Season with salt and pepper.
Grilled eggplants

Put some oil, salt and pepper on each eggplant slice and sear in a pan. Wrap the slices in aluminium foil with thyme and garlic and bake in the oven for 30 min. Add the lemon juice and mix in a blender.
Dressing the plate

Spread the eggplant purée on the toasted bread, add some tomatoes and parmesan shavings on top.

Official partners

If you do not have a grill, simply sautée them in a pan.

Cooking schedule

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