Eggplant Bruschetta
INGREDIENTS
- 1 to 2 tablespoons olive oil
- 1/3 eggplant, diced
- ½ red onion, peeled and cut into wedges
- 2 whole garlic cloves, peeled
- 1-2 slices of ciabatta bread, toasted
- 1 ounce dolcelatte or sweet gorgonzola cheese, crumbled
- Salt and freshly ground black pepper
- Few shredded basil leaves
DIRECTIONS
- Heat the oil in a medium non-stick frying pan until hot.
- Add the eggplant, red onion wedges and garlic cloves and sauté for 5-6 minutes, turning occasionally, or until soft.
- Place the toasted ciabatta onto a serving plate and spoon the eggplant mixture on top.
- Crumble the cheese over and then season with salt and pepper.
- Scatter the shredded basil over to serve.