Bruschetta with Eggplant and Tomatoes
Description
Suitable for both special occasions and everyday meals. What I love about Italian cuisine is its simplicity combined with refinement. Even simple vegetable sandwiches sound and look great, and turn out incredibly delicious. To make bruschetta with eggplant and tomatoes, I needed one medium fresh eggplant, a little greenery, and a little time. Let's look at the recipe. Serve the appetizer at the table.
Instructions
- 1
Step 1
Our ingredients. Wash the vegetables and greens.
- 2
Step 2
Cut the ciabatta into pieces about 1.5 cm thick. Brown in a skillet.
- 3
Step 3
Thinly slice the eggplant, fry in a pan with a little oil, and set aside.
- 4
Step 4
Chop the dill and parsley, add minced garlic, and add to the eggplants.
- 5
Step 5
Cut the tomatoes into cubes, add basil and a little garlic as well. Dress with olive oil.
- 6
Step 6
Spread the filling onto the toasted bread. You can layer it separately or mix it together. Our bruschetta with eggplant and tomatoes is ready!