Eggplant Bruschetta
CATEGORIES
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
  1. Heat the oil in a medium non-stick frying pan until hot.
  2. Add the eggplant, red onion wedges and garlic cloves and sauté for 5-6 minutes, turning occasionally, or until soft.
  3. Place the toasted ciabatta onto a serving plate and spoon the eggplant mixture on top.
  4. Crumble the cheese over and then season with salt and pepper.
  5. Scatter the shredded basil over to serve.