Bruschetta with eggplant, goat cheese and mushrooms

4 servings

30 minutes

Eggplant can be a great base for autumn bruschetta. Recipe by Vyacheslav Kazakov, chef of Hands Asian.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

177

kcal

6.6g

grams

2g

grams

29.1g

grams

Ingredients

4servings

Olive oil

to taste

Garlic

to taste

Salt

to taste

Ground black pepper

to taste

Eggplants

1

pc

White mushrooms

200

g

Goat cheese

to taste

Whole wheat bread

6

pc

Extra virgin olive oil

to taste

Concassé tomatoes

50

g

Parsley

to taste

Basil

to taste

Cooking steps

1
Peel the eggplant.
Required ingredients:
1. Eggplants: 1 piece

2
Cut into small cubes.

3
Fry the eggplant in a small amount of oil with garlic.
Required ingredients:
1. Eggplants: 1 piece
2. Garlic: to taste
3. Olive oil: to taste

4
When the vegetable is ready, salt it and sprinkle with pepper.
Required ingredients:
1. Salt: to taste
2. Ground black pepper: to taste

5
Mix with finely chopped parsley and green basil.
Required ingredients:
1. Parsley: to taste
2. Basil: to taste

6
After that, send the eggplant to a bowl and combine it with pre-fried white mushrooms or chanterelles.
Required ingredients:
1. Eggplants: 1 piece
2. White mushrooms: 200 g

7
Then add tomato concasse to them.
Required ingredients:
1. Concassé tomatoes: 50 g

8
Now toast the bread in a dry pan.
Required ingredients:
1. Whole wheat bread: 6 pieces

9
Sprinkle it with fragrant olive oil.
Required ingredients:
1. Olive oil: to taste

10
Then put a little goat cheese on the bread.
Required ingredients:
1. Goat cheese: to taste

11
Top with the eggplant and mushroom mixture.
Required ingredients:
1. Eggplants: 1 piece
2. White mushrooms: 200 g

Bruschetta with eggplant, goat cheese and mushrooms

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