Now in many restaurants the uncomplicated bruschetta dish has become popular. Usually bruschetta is served before the main course, but a couple of times with a friend, visiting a restaurant, I ordered it with champagne. When you don't want to eat, but you need something on the table)
Options for its preparation - the sea. The most common variant of bruschetta with salmon, but I recently tried bruschetta with eggplant and I suggest you try it.
As always, everything is done quickly and easily.
For bruschetta with eggplant, we need:
- Eggplant - 2 pcs.
- Garlic - 1 head
- Feta cheese - 100 gr.
- Pine nuts-50 gr.
- Arugula for decoration.
- Olive oil
Pierce two eggplants with a fork in several places and put in the oven, preheated to 200 degrees for 30-40 minutes. Place the head of garlic in the oven with the eggplants wrapped in foil.
While the vegetables are baking, cut the cheese into small pieces or chop.
Fry the nuts in a skillet.
We take the vegetables out of the oven and let them cool.
For bruschetta, it is better to use a chabatta or baguette.
I had a baguette. Cut the baguette diagonally into thin slices, put on a baking sheet and pour a little olive oil over them. We put the baking sheet in an oven preheated to 200 degrees for five minutes.
When the bread is browned, it is ready. Rub a warm baguette with a clove of garlic. The scent will last for the whole apartment.
We free the eggplants from the skin and divide them by hand into long fibers.
Finely chop the baked garlic.
Everything is ready, we begin to collect the bruschetta.
Put some of the eggplant on the baguette slices, sprinkle with baked garlic on top, add feta cheese, pour a little olive oil.
Then sprinkle with nuts and decorate with arugula.
You should try it !!!