Eggplant Bruschetta

Summary

Ingredients

• 1 eggplant (s)
• 2 large tomato (s)
• 125 g tomato paste
• 50 g sheep cheese
• 1 teaspoon sambal oelek
• 1 teaspoon olive oil
• 1 dash Tabasco
• 1 cup natural yogurt (small cup)
• 2 rolls (baguette)
• 2 cloves garlic)
• 1 teaspoon parsley, chopped
• 1 teaspoon chives, chopped
• 1 teaspoon basil, chopped

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Instructions

1. Cut the aubergine into 1.5 cm wide slices, sprinkle some salt on top and place on a baking sheet lined with baking foil.
2. Dice the tomatoes, mix with about 125 g tomato paste and 1 teaspoon olive oil. Season to taste with Tabasco, Sambal Olek, the crushed garlic cloves and, if possible, fresh, chopped herbs. Spread the mixture on the aubergine slices, then top with sheep cheese. Bake the aubergine slices for about 15 minutes at 200 ° C.
3. Cut the rolls into slices and spread the aubergines on top. Sprinkle with fresh basil. Add 1-2 teaspoons of natural yoghurt to taste.