Eggplant Salad on Bruschetta

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 30 mins
Total Time 3 hrs
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 large eggplant (s)
  • 1 onion (s)
  • 2 cloves garlic)
  • 0.5 teaspoon ½ salt
  • 3 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon paprika, hot
  • 1 teaspoon cumin
  • 4 large tomato (s)
  • 2 teaspoons parsley, chopped
  • 2 teaspoons basil, chopped
  • 1 stick white bread
Eggplant Salad on Bruschetta
Eggplant Salad on Bruschetta

Instructions

  1. Chop the aubergine, onion and garlic, place in a large baking dish and mix with salt and olive oil. Place in the preheated oven at 180 ° C for 30 minutes.
  2. Dice tomatoes without pulp. Make a marinade of lemon juice, paprika powder, cumin, balsamic vinegar, parsley and basil, mix with the aubergines and add the tomatoes. Let it steep for 1 to 2 hours.
  3. Season to taste and serve not too cold on toasted white bread.

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