Eggplant – Crostini

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash and clean the aubergines and cut into cubes. Dip the tomatoes briefly in boiling water, peel off the skin and remove the seeds if necessary. Cut the pulp into cubes. Cut the mozzarella into small cubes.
Fry eggplants in hot olive oil until golden brown. Add tomatoes and herbs and stir in. Take the pan off the heat, let it cool down a bit and add the mozzarella.
Spread the aubergine vegetables on the baguette slices and bake in a preheated oven at 200 ° C (gas level 3, convection 175 ° C) for about 5 minutes.

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