Eggplant, broad beans and cheese bruschetta

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An easy recipe for a nice summery bruschetta. Along with a small salad, will make a perfect light meal.

A delicious way to prepare eggplants, in a simple (and quick) way!

Eggplant, broad beans and cheese bruschetta

Servings 2
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

  • 4 slices of bread
  • 1 eggplant
  • ½ red onion
  • A handful of raw peeled broad beans
  • 125 g mozzarella di bufala or burrata, stracciatella, ricotta..
  • Oregano
  • Salt
  • Pepper

Instructions

  • Rinse and cut the eggplant into medium-thick round slices (between 1/2 and 1 cm)
  • Steam them for about 15 minutes (check with the tip of a knife). You can also cook the aubergine in a pan or in the oven if you prefer.
  • Meanwhile, cut the onion into strips and fry in a little olive oil for less than 10 minutes, until the onion is melting. At the end of the cooking time, you can add the slices of cooked aubergine 2/3 for grilling (optional).
  • Place pieces of cheese on the bread slices (or brush the bread if using stracciatella or ricotta) .
  • Arrange a few slices of eggplant on top of the cheese.
  • Add strips of red onion.
  • Season with oregano, pepper and salt.
  • Bake in the oven for 5 to 7 minutes at 180C.
  • Leave to cool for a few moments, then add the beans to the toast and serve immediately!

Notes

You can also skip the oven step and eat the bread fresh instead of grilled. With mozzarella, a quick cooking in the oven will allow it to melt like a pizza, but it also tastes very good without melting the cheese, whatever cheese you use!
You can replace the beans with walnuts or pistachios, add fresh basil just before serving…
Customise these “bruschette” as you wish!
Course: Snack
Cuisine: Italian

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