Seasonal bruschetta with baked eggplant: the perfect appetizer for fall
Eggplants, which can be found absolutely everywhere nowadays, are delicious when used to make bruschetta. To prepare this appetizer, you need to bake the vegetables. They are quite fleshy and have a rich flavor, so the appetizer will be very satisfying.
The idea of making bruschetta with baked eggplant was published on the Instagram page of food blogger Natalia with the nickname nata.cooking . Peppers, tomatoes and feta complete the dish perfectly.
Recipe for bruschetta with baked eggplant.
Source: Screenshot of a post on the Instagram page of food blogger Natalia nata.cooking
Ingredients:
- eggplant - 1 pc
- sweet pepper - 2 pcs
- garlic - 1 head (can be without)
- tomatoes
- feta or bryndza
- basil
- salt, pepper
- olive oil
- buckwheat baguette
Method of preparation:
Sprinkle the vegetables with oil.
Source: Screenshot of a post on the Instagram page of food blogger Natalia nata.cooking
1. Put the vegetables in a baking dish, add oil and salt and put in the oven.
2. Bake at 200 degrees for 30 minutes until brown. Be sure to use the convection mode.
Chop the vegetables and pour them into a bowl.
Source: Screenshot of a post on the Instagram page of food blogger Natalia nata.cooking
3. Cool to room temperature, peel, remove seeds and cut into small pieces.
Mix everything.
Source: Screenshot of a post on the Instagram page of food blogger Natalia nata.cooking
4. Add chopped tomatoes and basil leaves.
Put on bread.
Source: Screenshot of a post on the Instagram page of food blogger Natalia nata.cooking
5. Squeeze the garlic, add salt and pepper, drizzle with olive oil and mix well.
Ready-made dish.
Source: Screenshot of a post on the Instagram page of food blogger Natalia nata.cooking
6. Put the finished mass on a toasted baguette and add feta on top.
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