Monday, 2 March 2015

Aubergine bruschetta

This bruschetta is, in fact, a light alternative to bruschetta. A much lighter starter, or a first course, if you take more than one, that is packed with a lot flavor, but  really light and healthy. I would love to say that it is my idea, but I can not. It's a recipe I saw at a wonderful blog, with spectacular photography, and always, always, always full of great inspiring ideas: Smitten Kitchen. I have removed the cheese from the original version, so the dish is even lighter, I've added red pepper and I have changed mint by basil. But basically, it follows the original great recipe.

Aubergine bruschetta

Makes 2 portions

1 to 2 tablespoons plus 2 teaspoons olive oil
1 medium  aubergine in 2 cm  thick slices
1 finely diced onion
2 ripe diced medium tomatoes
1 Red pepper, finely diced
Basil leaves
2 teaspoon vinegar
Freshly ground black pepper.

Preheat oven to 200 degrees. Coat a large baking sheet generously with olive oil, about 1 to 2 tablespoons. Arrange aubergine rounds in a single layer. Sprinkle with salt and freshly ground black pepper. Roast, without disturbing, for 15 to 20 minutes. Carefully flip each piece: the undersides should be blistery, dark and a bit puffy and should release from the pan with no effort. If they’re not, let it cook longer. Once flipped, sprinkle them with additional salt and freshly ground black pepper and return the pan to the oven for another 10 to 12 minutes or so, until the undersides match the tops.
Meanwhile, mix your onion, tomatoes, red pepper, basil, vinegar and remaining 2 teaspoons olive oil in a small bowl. Taste for seasoning. Add more vinegar, if desired. Add freshly ground black pepper, to taste.
When the aubergine discs are done, arrange them on a serving platter. Scoop a spoonful of the salad over each round. Eat immediately.

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