A great light and easy to prepare appetizer for those who are tired of the classic sandwiches - bruschetta with eggplant and tomatoes. Step-by-step recipe with a photo. Video recipe.
Italian bruschetta is a type of sandwiches. But the principle of their preparation is slightly different: pieces of food are placed on slices of dried bread. And as a filling can be anything you like, tk. bruschetta has a huge number of modified recipes. It is prepared with vegetables, and ham, and cheese, and fried mushrooms, and olives, and pates, and dips … I propose a simple, but no less delicious bruschetta recipe with eggplant and tomatoes. Like every dish, bruschetta has its own extremely simple subtleties and cooking rules that must be adhered to.
- The bread is usually sprinkled with olive oil and dried in the oven, in a dry skillet, or in a toaster. This is the main difference between bruschetta and other types of sandwiches.
- Many recipes recommend rubbing dried bread with garlic. But here it should be borne in mind how appropriate and suitable for the composition of the spread.
- For bruschetta with eggplant and tomatoes, you can use any kind of eggplant, but the taste of the appetizer will be different.
- Light creamy eggplants with purple stripes have no bitterness. But they also lack the characteristic taste of eggplant.
- Dark purple eggplants are usually bitter. Therefore, you must first remove the bitterness from them. But the taste will be familiar: tart and rich.
Bruschetta is usually consumed before the main course to increase appetite. This is a great type of snack that you can take with you to work, nature or give your child to school. We look at the step-by-step recipe for bruschetta with eggplant and tomatoes, and learn how to cook it correctly.
- Caloric content per 100 g - 125 kcal.
- Servings - 2
- Cooking time - 15 minutes, plus time for soaking the eggplant
Ingredients:
- Eggplant - 1 ring for 1 bruschetta
- Cheese - 2 slices
- Tomatoes - 1 ring for 1 bruschetta
- Bread - 2 slices
- Garlic - 1 clove
- Salt - a pinch
- Vegetable oil - for frying
Step by step preparation of bruschetta with eggplant and tomatoes, recipe with photo:
1. Wash the eggplants, dry with a paper towel and cut into 5 mm rings. If the fruits are ripe, then remove the bitterness from the vegetable. How to do this, you will find a step-by-step recipe with a photo on the pages of the site. In short: sprinkle the slices with salt, leave for half an hour, rinse under running water and dry with a napkin.
2. In a skillet, heat the vegetable oil and put the eggplant to fry. Season them with salt and fry over medium heat until golden brown.
3. Turn the aubergines over and cook until they are golden brown.
4. Cut the bread into slices and dry them in a toaster, clean skillet or oven. Sprinkle olive oil on the bread if desired. I didn’t do it, because the eggplants are fried in oil, and the appetizer is very satisfying.
5. Place the fried eggplant rings on the slices of dried bread.
6. Peel the garlic and season the eggplant through a press.
7. Place the tomato rings on top of the eggplants, which are cut into 5 mm pieces. You can season them with salt to taste.
8. Place a slice of cheese on top of the cheese or sprinkle with cheese shavings.
9. Send the snack to the microwave for half a minute to melt the cheese.
ten. Ready-made bruschetta with eggplant and tomatoes is usually consumed immediately after cooking.
See also the video recipe on how to cook bruschetta with eggplant and tomatoes.
