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.

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:

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.

3. Cool to room temperature, peel, remove seeds and cut into small pieces.

4. Add chopped tomatoes and basil leaves.

5. Squeeze the garlic, add salt and pepper, drizzle with olive oil and mix well.

6. Put the finished mass on a toasted baguette and add feta on top.