Bruschetta with eggplants
5 servings
25 minutes
Eggplant bruschetta is a vibrant representative of Italian cuisine, a simple yet incredibly aromatic dish that is perfect for a light snack or appetizer at the main table. The history of bruschetta traces back to Italy, where peasants used toasted bread with various toppings. The eggplant version features a soft, velvety texture of vegetable puree, rich garlic flavor, and a spicy hint of chili. Rustic bread soaked in fragrant olive oil and oregano becomes the perfect complement to the eggplant paste. This dish is an excellent choice for Mediterranean cuisine lovers; it pairs wonderfully with white wine and fresh vegetables, creating a harmonious and exquisite gastronomic impression.
1
Cut the eggplants lengthwise, place them cut side up on a baking tray, and grill for 10 minutes.
- Eggplants: 2 pieces
2
Cool slightly and remove the skin.
3
Cut into pieces and blend with garlic.
- Garlic: 3 cloves
4
Finely chop the chili, add it to the eggplants along with salt, oregano, and olive oil.
- Chili pepper: 1 piece
- Salt: to taste
- Dried oregano: 1 teaspoon
- Olive oil: 2 tablespoons
5
Toast the bread in a dry pan or in a toaster.
- Country bread: 10 pieces
6
Cut the garlic clove in half and rub it on warm bread.
- Garlic: 3 cloves
7
Spread eggplant puree on top and serve immediately.
- Eggplants: 2 pieces