Aubergine bruschetta
Ingredients
for 8 portions
- 1 aubergine
- 1 clove of garlic
- a few tablespoons of olive oil
- 5 stalks of parsley
- salt
- pepper
- 1 pinch of brown sugar
- 1–2 tbsp balsamic vinegar
- 1 ciabatta loaf
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Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
preparation
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Cut the bread into slices and bake at 200 °C for 5 minutes
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Wash the parsley
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Peel the garlic and cut it in half, then rub the bread slices with it plus a generous amount of olive oil
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Then finely chop the clove
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Chop the aubergine into fine pieces, heat a little oil in the pan and fry. The fine pieces should be cooked through after 5 to a maximum of 10 minutes.
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Towards the end of the frying time, add the garlic, balsamic vinegar, sugar, salt and pepper
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Briefly simmer the mixture until softer
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finally sprinkle in the parsley and the spread is ready
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Spread onto the ciabatta.
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Enjoy nice and warm and crispy
