BRUSCHETTA WITH ROASTED EGGPLANTS, TOMATOES AND MOZZARELLA


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BRUSCHETTA WITH ROASTED EGGPLANTS, TOMATOES AND MOZZARELLA

Serves: 8

Prep Time: 15 minutes

Cooking: 30 minutes

Eggplant is the queen of Italian summer, in the garden and on the table. It’s a beautiful plant with cute purple flowers and its delicious fruits are adaptable to cook in many ways. In this recipe we’ll bake the eggplants with extra-virgin olive oil and coarse sea salt to use on toasted bread combined with mozzarella and tomatoes. The result is a delicious bruschetta, crunchy and soft at the same time, that delivers an explosion of summer flavors in your mouth.

 Ingredients

Directions

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