Eggplant Bruschetta
So excited to share this delicious recipe featuring the recipe I developed for
Red Island Extra Virgin Olive Oil
Here's some of the reasons I am a big
Extra Virgin Olive Oil advocate:
100% fresh cold pressed olives
Can actually be cooked at high temps!
Contains healthy antioxidants
Healthy monounsaturated & polyunsaturated fats
Also helps increase absorption of some nutrients in veggies such as lycopene in tomato which is a natural antioxidant! Amazing.
Servings: 2
Ingredients
Extra Virgin Olive Oil
1 Large Eggplant, sliced into 1cm thick circles
½ Baguette, sliced in half
Bruschetta
1 tsp Extra Virgin Olive Oil
¼ Red Onion, diced
1 Garlic Clove, thinly sliced
125g Cherry Tomatoes, diced
2 tsp Fresh Basil, roughly chopped
Pepper, to taste
Method
1. Sweat eggplants by coating in salt (both sides), leave on a wire rack for at least 30 minutes. Proceed to dry thoroughly. Place on a baking tray and drizzle with extra virgin olive oil.
2. Preheat oven to 200 degrees conventional.
3. Bake eggplant for 20 minutes or until tender. Allow to slightly cool and proceed to dice.
4. Meanwhile, combine bruschetta ingredients in a small bowl and set aside.
5. Add diced eggplant to bruschetta.
6. Toast bread, top with eggplant bruschetta and drizzle with extra virgin olive oil.
After some more delicious recipes?
Try these!