Eggplant bruschetta.
Fortunately, the time when eggplant was associated with a strange hair colour was decades ago. The vegetable is a real stroke of luck in the kitchen. With the deep violet tone, not only colour is added to the shopping basket, but a whole array of delicious dishes, too. The frequent combination of eggplant with olive oil has unjustly given it a calorie-rich reputation. Since it consists of 90% water, it is ideally suited for a fat-reduced diet and is still incredibly delicious! With its soft flesh, eggplant is definitely more than just a vegetable side-dich! Here comes the proof!
Ingredients:
- 2 SanLucar eggplants
- 1 tablespoon of SanLucar Picual olive oil
- Salt and pepper
- ½ SanLucar lemon
- 4 twigs of SanLucar thyme
- 3 stems SanLucar basil
- ½ crusty bread
- ½ clove of garlic
- Coarse sea salt
Preparation:
- Cut the eggplants in half, carve them and place them on a baking sheet.
- Season with olive oil, salt and pepper. Then spread the thyme on them.
- Cook at 200° C for 40 minutes, then allow to cool.
- Remove the flesh from the skin, chop and place in a bowl. Squeeze the lemon completely and drip the juice on top.
- Chop the basil, mix it into the puree. Slice the bread and rub with half the garlic clove.
- Toast the bread slices. Spread the puree on the toast. Pluck the basil from the stems and decorate the bruschetta. Season with a bit of sea salt.
