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Tartine with grilled eggplant, tomato bruschetta with fresh basil and parmesan cheese

Cheese, Vegetables and Fruits

Country bread toast with eggplants topping and cherry tomatoes salad in a Bruschetta style

Ingredients

Recipe for 4 persons

Bread

4 Slice(s)
Country bread
12 Chips
Parmesan

Bruschetta

24 Unit(s)
Cherry tomatoes
1 Unit(s)
Red onion
6 Leaf(ves)
Basil
30 Ml
Balsamic vinegar
1 Clove(s)
Garlic

Eggplant

1 Unit(s)
Eggplant
2 Clove(s)
Garlic
2 Sprig(s)
Thyme
1 Unit(s)
Lemon
  • Olive oil
  • Salt and pepper

Preparation time: 45 min

Preheat your oven at 400 °F

  • Prep

    Cisel the basil and the red onion. Dice the tomatoes in 8 little pieces each. Remove the thyme needles from it sprig. Chop the garlic. Bake the country bread for 8 min in the oven. Peel the eggplant and slice it (2cm thick slices). Press the lemon.

  • Bruschetta

    In a bowl mix the tomatoes, the vinegar, the garlic, the basil, the onion and a dash of olive oil. Season with salt and pepper.

  • Grilled eggplants

    Put soe oil, salt and pepper and each eggplant slice and sear in a pan. Wrap the slices in aluminium foil with thyme and garlic and bake in the oven for 30 min. Add the lemon juice and mix in a blender.

  • Dressing the plate

    Spread the eggpant puree on the toasted bread, add some tomatoes and parmesan shavings on top

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