Bruschetta with Eggplant
by Editorial Staff
Fast and delicious! You can serve it on the everyday table since the ingredients are very simple. And you can serve bruschetta with eggplants on the festive table without losing your face!
Servings: 5
Ingredients
- Eggplant (small) – 1 pc.
- Onions – 1/2 pc.
- Dill greens
- Cream cheese – 100 g
- Olive oil – 1 tablespoon
- Salt
- Sugar – 1/5 teaspoon
- Pepper
- Paprika
- White bread
How to make eggplant bruschetta:
Directions
- Cut the onion into small cubes, fry in olive oil. Season with salt and add a drop of sugar (optional). Add chopped dill at the end.
- Prepare the eggplant: cut off the stalk and make cuts on the peel, bake in the microwave at full power for 6-9 minutes (depending on the size of the vegetable). Of course, no one forbids using the oven, then the cooking time will naturally increase.
- Peel the eggplant pulp and chop. Combine with toasted onions and cream cheese. Season with salt, pepper, and add paprika.
- Mix everything well until smooth.
- Cut the bread into slices, fry in a pan (without oil) or in the oven.
Enjoy your meal!
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