There is more to read about the health benefits of aubergines/eggplants here
Why not try this Aubergine/Eggplant Bruschetta! Easy dinners don't have to be boring. This throw together one-pan wonder can be perfect for those dinners when you need something quick and easy.
Of course you can eat it as a vegetarian meal or just add some meat or fish … as always dear reader the choice is yours.
Ingredients
1 large aubergine/eggplant, cut lengthwise into 2 cm (1 inch) thick slices
Ingredients
1 large aubergine/eggplant, cut lengthwise into 2 cm (1 inch) thick slices
Sea salt
2 tbsp. extra virgin olive oil
Cheese of choice - mozzarella, parmesan, cashew cheese
Handful of fresh basil
Bruschetta
250 g cherry tomatoes
1 small red onion, diced
1 garlic clove, crushed
1 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
2 tbsp. extra virgin olive oil
Cheese of choice - mozzarella, parmesan, cashew cheese
Handful of fresh basil
Bruschetta
250 g cherry tomatoes
1 small red onion, diced
1 garlic clove, crushed
1 tbsp. extra virgin olive oil
1 tbsp. balsamic vinegar
Method
1. Preheat oven to 400°F : 200°C : Gas Mark 6
2. Arrange aubergine/eggplants on a baking tray and sprinkle with salt.
3. Set aside while you put everything together - the salt will help absorb moisture which will allow the aubergine/eggplant to bake nicely.
4. To make your bruschetta mix, combine all ingredients in a bowl and mix.
5. Drizzle both sides of the aubergine/eggplant with olive oil, top with cheese of choice and spoon bruschetta mix on top.
6. Bake aubergine/eggplant for 25-30 minutes or until cooked through and golden. Garnish with basil and serve warm.
From original recipe here
2. Arrange aubergine/eggplants on a baking tray and sprinkle with salt.
3. Set aside while you put everything together - the salt will help absorb moisture which will allow the aubergine/eggplant to bake nicely.
4. To make your bruschetta mix, combine all ingredients in a bowl and mix.
5. Drizzle both sides of the aubergine/eggplant with olive oil, top with cheese of choice and spoon bruschetta mix on top.
6. Bake aubergine/eggplant for 25-30 minutes or until cooked through and golden. Garnish with basil and serve warm.
From original recipe here
All the best Jan
33 comments:
This looks delicious! Thanks so much for the information and vegetarian recipe!
...a good summer dish.
Thank you for the lovely recipe...I rarely use eggplant in my kitchen, the fruit looks so wonderful. I will definitely try your recipe.
Many greetings to you. Viola
Such a high fibre healthy brunch here
Me encanta la berenjena. Besos.
I love eggplant/🍆 recipe. This is one that I can make with only a view mistakes.
Yummy, we like eggplant here at our house! :)
So nutritious!
Thanks for sharing!
I absolutely love, love, love eggplant.
Gracias por la receta. Te mando un beso
Wow, thanks for this recipe.
Definitely have to add flavour to an egg plant.
That sounds good. Thank you.
Oh, this makes my mouth water! Valerie
Great recipe, I love eggplant.
Take care, have a great weekend!
I've always had sliced or chopped eggplant. This looks yummy. Happy almost weekend to you.
I love eggplant!
Happy weekend!
hugs
Donna
I don't tend to cook this, or eat it, actually. It isn't something readily available in restaurants, either! This is a good idea.
That looks good. I have yet to be able to grow eggplant here in the mountains, but am going to try again this year by growing them inside first.
I haven't made a dish like this in a long time. It's one of my favs too. My mother in law always had the best recipe. Thanks for sharing and for always visiting my blog. I sure appreciate your friendship! Hugs, Diane
Hello :=)
Eggplant is on the menu quite a lot in my house, in soups, grilled, or roasted. Thank you for the recipe.
All the best.
I've only recently become fond of eggplant so it's nice to have a new recipe to add to the mix!
I have never tried anything like this.
Gracias por la receta. Te mando un beso.
I love eggplant's texture and taste.
What an interesting meal, really tasty looking too.xxx
Any way you serve eggplant is good for me. We often buy the skinny eggplants, sometimes referred to as Chinese eggplant, and appropriately enough use it in Asian dishes.
I do like eggplants and enjoy them stuffed like in your recipe.
mom loved eggplants and i too after my late twenties ,one of the most tasty veggie indeed
thanks for the recipe
This looks really yummy!
I love this idea and can't wait to try it. I'll have to use vegan cheese but I think it work taste the same Thanks
I love aubergine and this sounds delicious. Hopefully I'll have a decent crop this year.
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