Baked Vegetables on Garlic Toast

by Editorial Staff

Sandwiches on crispy white bread slices with oven-baked vegetables and savory anchovies.

Ingredients

  • Ciabatta – 3 slices
  • Red onion – 1 pc.
  • Eggplant – 1 pc.
  • Sweet red pepper – 1 pc.
  • Tomatoes – 3 pcs.
  • Garlic – 1 clove
  • Canned anchovies in oil – 6 pcs.
  • Olive oil – to taste
  • Fruit vinegar (cherry) – to taste
  • Cumin – to taste
  • Salt to taste

Directions

  1. Wash the eggplant, cut it in half lengthwise, make cross-shaped cuts on the pulp.
  2. Put the pepper and eggplant in a deep baking sheet, pour over with olive oil.
  3. Preheat the oven. Bake vegetables for 30 minutes at 200 degrees.
  4. Cut or spoon out the eggplant pulp.
  5. Peel the pepper.
  6. Cut the peppers into long thin strips.
  7. Make cruciform cuts on the tomatoes.
  8. Peel the onion and cut it in half lengthwise. Place the onions and tomatoes on a baking sheet and drizzle with a little olive oil.
  9. Bake onions and tomatoes for 30 minutes at 200 degrees.
  10. Peel and cut the tomatoes. Chop the onion.
  11. Mix eggplant, pepper, tomato, and onion.
  12. Add some olive oil.
  13. Season with salt and caraway seeds.
  14. Drizzle with vinegar.
  15. Mix.
  16. Chop the ciabatta. Bake the slices in the oven until golden brown.
  17. Peel the garlic clove, rub the toasted ciabatta slices with garlic.
  18. Put vegetables on the bread. Place the anchovies on top.

Enjoy your meal!

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