Bruschetta with arugula
Instructions
Check the eggplant, wash it carefully, dry it with paper towels and setting into chunks unpeeled.
Using a non-stick pan, heat oil and fry it.
Soon after, place the chunks on absorbent paper to remove excess cooking oil.
Transfer it later in a large bowl, add the diced mozzarella, add tomatoes washed and split in half, chopped Arugula (wash), oil, salt, pepper, oregano and stir all ingredients gently.
Meanwhile, toast the slices of bread, rub with the clove of garlic, spread the mixture prepared and served.
Ingredients and dosing for 4 persons
- 4 slices of bread
- 1 eggplant
- 250 g of mozzarella
- 1 bunch of arugula salad
- 200 g of cherry tomatoes
- 1 clove of garlic
- Olive oil extra virgin
- Oregano
- Salt
- Pepper