Aubergine & Feta Bruschetta drizzled with Balsamic Vinegar
This recipe was my own take on
the good old Bruschetta and to
be honest, it came out pretty good !!
What you will need:
- 1 loaf of Muesli Bread
- 1 Large Aubergine, Brinjal or eggplant
(whatever you may call it)
- Feta (your choice, I chose the black pepper feta)
- Fresh wild rocket
- 1 garlic clove
- Olive Oil to drizzle
- Balsamic Vinegar to drizzle
Step 1:
- Cut the loaf of bread at an angle, to achieve
slices tah are approx. 2-3 cm thick
- Toast the bread (the muesli bread
I used toasted really quickly-so I ended
up throwing away half the loaf because it was burnt)
Step 2:
- Cut the aubergine into cubes
and fry them up, in a hot pan
with a smiggen of olive oil.
Step 3:
- When the bread is toasted, take your garlic
clove and brush over the bread as though
you were spreading butter.
- Place your rocket leaves on top of the bread.
- Stack you cooked and softened aubergines on the bed
of rocket, top with crumbed feta.
- Drizzle a tiny amount of olive oil over the Bruschettas
and finish with a splash of balsamic vinegar...
en voile....
can be served as a snack, starter or canape at a dinner party
...x x x...
