Bruschetta with Eggplant Cream (2)

Bruschetta with Eggplant Cream (2)
Bruschetta with Eggplant Cream (2) 5 1 Stefano Moraschini

Instructions

Wash an eggplant, Pierce the rind and gilds in oven until tender (30-40 minutes).

Puree the pulp with oil, salt, pepper, lemon juice and oregano.

Prepare bruschetta, garlic flavour, spread them with Eggplant cream and garnish with black olives and diced tomato pulp.

Bruschetta with eggplant cream (2)

Calories calculation

Calories amount per person:

374

Ingredients and dosing for 4 persons

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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