Eggplant Bruschetta
I made the traditional version of Bruschetta recently, today, let’s do something fun and special. The advanced version: roasted eggplants with zucchini and olive bruschetta.
Ingredients: eggplant, black olive, zucchini, balsamic vinegar, garlic, sea salt, black pepper, parsley
Slice the eggplant about half of an inch thick, gently sprinkle some salt on the surface. Let it sit for 20-30 minutes until the liquid comes out (the salt helps soften, removes bitterness and avoid them getting brown)
Get the EVOO spread ready
Baste both sides evenly and then send into a 400F oven for 30 minutes
Mix the diced olives and zucchini with balsamic, garlic, salt, pepper and parsley
Just like that!
Oh my, it’s sooo good. Don’t just look at it, make it. Now, we’re off to the lake. Have a great weekend! x
