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.

Recipe «Eggplant and goats cheese bruschetta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.