Eggplant bruschetta instead of bread: good, easy to prepare and healthier
A bruschetta with the flavors of Italy in a breadless version.
Recipe for 2 people.
Classic (no restrictions), Low carb, Gluten free, Vegetarian
Preparation: 00:15
Interval: 00:00
TOOLS
1 cutting board(s), 1 grater, 1 non-metallic bowl(s), 1 non-stick pan(s), 1 non-stick pan(es), 1 pastry brush(es) (optional), 1 spatula (And)
EQUIPMENT
conventional
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients Tomato sauce
– 80 g of cherry tomatoes, cut in half
– 1 clove(s) of garlic, minced
– 60 ml of extra virgin olive oil
– dried oregano to taste G
– salt to taste
– pepper to taste G
Basic ingredients aubergines
– 1 medium aubergine(s), cut into 2 slices (use the central part of the aubergine)
– olive oil to taste
– salt to taste
– pepper to taste G
– 100 g of mozzarella, grated
Finishing ingredients
– basil to taste
– thyme to taste
– parmesan to taste, grated
PREPARATION:
1. Separate the recipe ingredients and utensils.
2. Wash the tomatoes, aubergines, basil and thyme.
3. Peel and mince the garlic.
4. Grate the mozzarella and parmesan.
PREPARATION:
Tomato sauce:
1. Cut the cherry tomatoes in half, place them in a non-metallic bowl with the garlic, extra virgin olive oil, oregano, salt and pepper.
2. Cover the bowl with cling film and place in the microwave for 2 minutes.
3. Meanwhile, heat a non-stick pan to brown the aubergines – if you’re making more, you may need to use more than one pan as they can’t be crowded.
Eggplant base:
1. Cut the aubergines in half lengthwise and then cut a slice about 2 cm thick from each half.
2. Brush each slice with olive oil on both sides and place in the already hot pan.
3. Season the slices with salt and pepper.
4. Brown for about 3 minutes, then turn and brown the other side for another 2 minutes.
5. Spread the grated mozzarella over the aubergine slices and divide the tomatoes on top – reserve the oil from the tomato sauce.
6. Cover with a lid so the mozzarella melts, about 2 minutes.
FINALIZATION AND ASSEMBLY:
1. Using a spatula, remove the eggplant slices from the pan and arrange them on plates.
2. Drizzle with the olive oil reserved from the tomatoes.
3. Complete with the basil and thyme leaves and the grated parmesan.
g) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
