Bruschettas on baguette, ciabatta or loaves are, of course, good. But what if you don't eat bread or just want variety? In this case, I suggest almost the same bruschetta, but on eggplant plates!
Ingredients
- Eggplant - 2 pieces
- Tomatoes - 2 pieces
- Parsley - 6 twigs
- Olive oil - 1 tbsp.l .
- Garlic - 2 clove
- Italian herbs - 1 tsp.
- Chili pepper - 1 piece
- Bell pepper - 0.5 pieces
Step-by-step cooking recipe
Finely chop tomatoes, pepper, chili, garlic and parsley, season with oil and sprinkle with herbs.
Cut the eggplants into plates of medium thickness, add salt and leave for 10 minutes.
Rinse the eggplants, dry and fry until tender on both sides. Wrinkle them so they don't get too soft.
Put tomatoes on eggplant slices.
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