Aubergine, mushrooms and egg bruschetta

September 15, 2015
0 Ratings
Photo by Paula
  • Serves 1
Author Notes

Traditionally served as an appetizer, this bruschetta can be in fact a light meal. You may consider the toasted fennel seeds and leaves of fresh oregano mere details, but do not forget to use them. The eggplant and mushrooms have a mild flavor that is complemented with the more intense flavor of aniseed, crunchy fennel seeds and oregano. In addition, this meal takes only 10 to 15 minutes to put together, leaving time to pay a little more attention to these small details. Serve it warm. —Paula

What You'll Need
  • 1 small aubergine
  • 6 Paris mushrooms, halved
  • 1 egg
  • 1 large slice of rustic bread
  • Extra virgin olive oil
  • 1/4 teaspoon fennel seeds
  • Fresh oregano leaves
  • 1/2 tablespoon butter
  • Sea salt and freshly ground pepper
  1. Heat through a grill over medium-high heat and toast the bread on both sides. Brush generously with olive oil.
  2. Cut the aubergine into thin slices, lengthwise. Season with salt and cook on both sides on the same grill where you toasted the bread. Also brush with olive oil.
  3. Heat a non-stick skillet over medium-high heat. Toast the fennel seeds and reserve (pay attention, they take just a few seconds). Cook the mushrooms, letting them brown on both sides, and reserve. Reduce the heat, add the butter and fry the egg, seasoned with salt and freshly ground pepper.
  4. On top of the bread, place the aubergine slices, mushrooms and fried egg. Sprinkle with the toasted fennel seeds and leaves of fresh oregano. Serve immediately.

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