2 medium eggplants
3 garlic cloves, peeled, halved lengthways
3 handfuls fresh basil leaves, chopped
300 gr / 10 oz cherry tomatoes, chopped in quarters
2 small fresh mozzarella, chopped in dices
8 slices bread
120 ml / 1/2 cup extra virgin olive oil
1 handful of coarse sea salt
Fresh ground black pepper
Preheat the oven to 390°F/200°C.
Wash the eggplants and remove the stems. Cut them lengthwise in 3’’ pieces and remove the seeds if necessary. Chop the tomatoes in quarters, then peel the garlic and finely chop it. Arrange the chopped eggplants with half of the tomatoes, garlic, and some basil on a baking pan lined with parchment paper. Try not to overlap them. Drizzle with olive oil and coarse sea salt (this will pull out the water of the eggplant so they will be crunchy even when cooked in the oven). Roast the eggplants for about 25-30 minutes, until they are nicely charred. Make sure you not to burn them!
Meanwhile, combine the remaining tomatoes with chopped mozzarella, extra virgin olive oil, fresh basil, salt and pepper in a bowl.
Toast the bread and place it on a large plate. With each slice, spread some of the eggplants, then add the fresh tomatoes, mozzarella and basil. Drizzle with more olive oil and freshly ground black pepper.
Serve warm or at room temperature.
March 10, 2017
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