Eggplant and goats cheese bruschetta

Cooking Vegetarian Eggplant and goats cheese bruschetta

Trade in the traditional tomato on this Italian starter for the smoky flavours of charred eggplant and ashed goats cheese.

Lables: Low carb Low kilojoule Low sugar Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat a chargrill on medium. Lightly spray the eggplant with oil. Cook half the eggplant on the grill for 2-3 minutes each side or until tender and golden. Transfer to a plate. Repeat with the remaining eggplant.
  2. Spray the bread with oil and cook on grill for 2 minutes each side or until charred. Spread the bread with the goats cheese.
  3. Divide the bruschetta among serving plates. Top with the eggplant and mint. Drizzle over the oil and vinegar. Season with salt and pepper.

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1 medium eggplant, thinly sliced lengthways
Olive oil spray
6 slices crusty bread
120g goats cheese in ash
1/2 cup fresh mint leaves, coarsely torn
60ml olive oil
60ml balsamic vinegar

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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