Cook the eggplant and tomato bruschetta, with a touch of mozzarella which can be replaced by feta or goat cheese according to your tastes. Make a simple and fragrant dinner.
Eggplant and tomato bruschetta
Ingredients :
- 1 eggplant
- 1 ball of mozzarella
- 2 tomatoes
- Olive oil
- Black pepper
- Fresh basilic
Preparation :
- Remove the ends of the washed eggplant, then cut it lengthwise.
- Cut the flesh into a diamond shape with the tip of the knife. Brush both sides with olive oil and bake for 20 – 25 minutes in the oven preheated to 200°C.
- Quickly boil the tomatoes, peel them, cut the flesh into cubes.
- Spread the tomatoes over the eggplants and add the mozzarella cubes, pepper and put the eggplants back under the broiler for 5 minutes.
- Decorate with a fresh basil leaf and serve hot.