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Bruschetta with Grilled Eggplant | Easy Italian Snack
(0)
45 min
Under an hour
Knuspr-Küche
Diese Bruschetta mit gegrillter Aubergine ist die perfekte Vorspeise für alle, die den Geschmack Italiens lieben. Die Kombination aus zarten Auberginenscheiben, frischer Minze und Petersilie auf knusprigem Sauerteigbrot sorgt für ein unvergleichliches Aroma. Leicht, gesund und in weniger als 45 Minuten zubereitet – ideal für laue Sommerabende oder als raffinierter Snack für Gäste.
Preparation method
Ingredients overview
- 2 medium eggplants
- 4 slices fresh sourdough bread
- 60 ml extra virgin olive oil
- 2 cloves garlic
- 1 handful fresh mint
- 1 handful fresh flat-leaf parsley
- 3 tbsp white wine vinegar
- 1 pinch table salt
- 1 pinch ground black pepper
Wash the eggplants and cut them into slices about 3 mm thin. Grill the slices on a grill over low heat, turning once. Caution: The thin slices can quickly turn black. Alternatively, you can bake the eggplants in the oven on a baking sheet lined with parchment paper at 160 degrees (grill function) for approx. 25-30 minutes.
Meanwhile, in a large bowl, mix the olive oil with a pressed garlic clove, the chopped herbs (mint and parsley), and the white wine vinegar. Let the grilled eggplants cool briefly, then season with salt and pepper and mix with the herb oil. It's best to gently massage the oil into the eggplants. Chill in the refrigerator and season again with salt and pepper before serving.
Halve the bread slices and toast them until crispy in the oven, toaster, or on the grill. Rub the warm bread with the second garlic clove and drizzle with a little olive oil. Generously spread the eggplant mixture on the bread and serve immediately.
Chef's tip
For an even more intense aroma, let the eggplant mixture steep in the refrigerator for at least an hour. This allows the herbs and garlic to develop their full flavor.
Ingredients
Nutritional values
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