Bruschetta with eggplant
1 serving
7 minutes
Bruschetta with eggplant is a harmony of crispy ciabatta infused with garlic aroma and a delicate creamy sauce based on marinated eggplants. The Italian roots of this dish are reflected in the combination of fresh herbs – basil and parsley, while the spicy notes of mustard and chili pepper add sharpness. It is the perfect appetizer for gourmets who appreciate rich flavors and exquisite texture. Bruschetta will adorn both everyday and festive tables, perfectly complementing a glass of white wine or an aperitif. The sesame aftertaste adds a light nutty note, making each bite unforgettable. Simple to prepare and elegant in presentation, this recipe allows for the depth of eggplant flavor to be revealed in a new, original interpretation.
1
Toast the bread on a dry skillet on both sides until crispy.
- Ciabatta: 1 piece
2
Peel the garlic.
- Garlic: 1 piece
3
Rub the bread with garlic on all sides.
- Garlic: 1 piece
4
Place the eggplant flesh in a deep bowl and salt it.
- Pickled aubergines with pepper: 70 g
- Salt: to taste
5
Add mayonnaise.
- Mayonnaise: 1.5 teaspoon
6
Add sour cream.
- Sour cream: 1.5 teaspoon
7
Add mustard and mix.
- Dijon mustard: 1 teaspoon
8
Spread the prepared mixture on the bread.
9
Season with chili pepper and add parsley leaves.
- Chili powder: pinch
- Parsley leaves: to taste
10
Add basil.
- Purple basil: 1 sprig
11
Garnish with sesame and serve.
- Sesame seeds: pinch
