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

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.