Author Notes
This vegetarian appetizer is perfect for warm summer evening. —jenniferw
Continue After Advertisement
Ingredients
-
2
eggplants (about 600 grams)
-
2 tablespoons
olive oil
-
4 sprigs
thyme
-
salt
-
pepper
-
½
lemon
-
3 sprigs
basil
-
1
large garlic clove
-
½
crusty bread( about 250 grams)
-
coarse sea salt
Directions
-
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.
-
Drizzle olive oil sparingly over the eggplant.
-
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.
-
Let eggplant cool slightly, then remove thyme. With a spoon, scoop out the flesh.
-
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.
-
Rinse basil, shake dry and pluck leaves. Chop finely and mix well with eggplant.
-
Halve garlic. Cut bread into 1 cm thick slices. Rub with garlic.
-
Heat a grill pan (or skillet) over medium heat. Cook bread until brown and crispy on both sides.
-
Top the toasted bread slices with eggplant. garnish with coarse sea salt and extra basil leaves. Serve bruschetta immediately.
See what other Food52ers are saying.