Bruschetta with eggplant cream
Instructions
Brush Eggplant with oil, pungetele here and there with a fork and cook under the grill hot oven for 30 minutes, turning often.
After the indicated time, wrap the eggplants in paper bags and let them cool, then peel them, cut them in half and let them rest in a colander for 15-20 minutes, then blend for a few seconds, in order to obtain a firm puree.
Finely chop the herbs with a clove of garlic, then when done in a bowl with 3 tablespoons of olive oil, lemon juice and salt to taste.
Make toast the slices of bread in the oven hot grill until slightly Golden, will then rub with the clove of garlic, cut in half, and spread them with Eggplant cream.
Put the sesame seeds on top and serve.
In Arabic the same cream is enriched with a sauce called "tahina", made from sesame paste.
Ingredients and dosing for 4 persons
- 2 purple eggplant
- 4 slices of bread
- 2 cloves of garlic
- A Few Sprigs Mint =
- 1 sprig of parsley
- 1 tablespoon of lemon juice
- Olive oil extra virgin