Aubergines Bruschetta
When I prepare the aubergines bruschetta I love to make them in different ways and sizes.
My favorites are with the aubergine cream and pesto.
I prefer to combine grilled aubergines with cherry tomatoes and mozzarella, always completing everything with fresh basil.
And of course I always use homemade bread toasted with olive oil and garlic …
- Serving: For 4 People
Bruschetta di melanzane
Ingredients
Instructions
Aubergine bruschetta
Ingredients:
Bread for bruschetta
3 cloves of garlic
Garlic powder
2 eggplants
4 tablespoons of basil pesto
1 slice of mortadella
Mozzerelline
Cherry tomatoes
Basil
Mint
Origan
Olive oil
Salt and pepper
Parmesan flakes
Method :
Slice the aubergine and put it in salt for about 30 minutes. Wash it well and remove the salt and excess water by drying it gently.
Grill the aubergines on both sides. Arrange them on a plate and brush with a drizzle of olive oil, lemon juice, garlic powder, oregano, salt, pepper and let them cool.
Prepare the aubergine cream. Put 8 slices of seasoned aubergine, 4 cherry tomatoes, mortadella, pesto, basil, a clove of garlic, mint, oregano, olive oil, salt and pepper in the mixer.
Blend until you get a thick cream.
Toast the bread and still hot rub the garlic and season with a drizzle of olive oil.
Gently spread the eggplant cream on the hot bruschetta and garnish with the parmesan and basil.
Or:
Dice the slices of roasted eggplant and seasoned with olive oil, basil pesto, mint, salt and pepper.
Add the diced aubergine to the toasted bread with garlic and oil. Add the mozzarella.
Decorate with basil and parmesan flakes.
Or:
Toast the bread and still hot rub the garlic and season with a drizzle of olive oil.
Add the grilled and seasoned diced aubergine and the chopped cherry tomatoes.
Garnish with basil pesto and mozzarella.
Enjoy your meal!!
