Author Notes
This vegetarian appetizer is perfect for warm summer evening. —jenniferw
Ingredients
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2
eggplants (about 600 grams)
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2 tablespoons
olive oil
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4 sprigs
thyme
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salt
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pepper
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½
lemon
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3 sprigs
basil
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1
large garlic clove
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½
crusty bread( about 250 grams)
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coarse sea salt
Directions
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Rinse eggplant, wipe dry and halve lengthwise. Score flesh with a sharp knife in a cross-hatch pattern. Place on a baking sheet, cut side up.
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Drizzle olive oil sparingly over the eggplant.
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Rinse thyme and shake dry. Season eggplant with salt and pepper and distribute thyme over the top. Bake inn a preheated oven at 200°C (fan 180°C, gas: mark 2-3) (approximately 400°F/convection 350°F), about 40 minutes.
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Let eggplant cool slightly, then remove thyme. With a spoon, scoop out the flesh.
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Finely chop eggplant pulp and place in bowl. Juice lemon. Add 2 tablespoons lemon juice to the eggplant pulp and season with salt and pepper.
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Rinse basil, shake dry and pluck leaves. Chop finely and mix well with eggplant.
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Halve garlic. Cut bread into 1 cm thick slices. Rub with garlic.
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Heat a grill pan (or skillet) over medium heat. Cook bread until brown and crispy on both sides.
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Top the toasted bread slices with eggplant. garnish with coarse sea salt and extra basil leaves. Serve bruschetta immediately.
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