Marinated eggplant, parmesan & fried caper bruschetta

Cooking Vegetarian Marinated eggplant, parmesan & fried caper bruschetta

Serve this beautiful version of bruschetta to start off a gourmet dinner party.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat 1 tablespoon of oil in a small saucepan over medium-high heat. Add capers and cook, stirring, for 1 minute. Remove from heat. Drain on paper towel. Reserve oil.
  2. Combine the eggplant, parsley and reserved oil in a medium bowl. Stir until combined. Taste and season with pepper.
  3. Preheat oven to 200°C. Combine remaining oil and garlic in a bowl. Brush both sides of ciabatta with garlic oil and place on a baking tray. Cook in oven for 5 minutes or until golden. Remove from oven and transfer to a serving platter.
  4. Spoon eggplant mixture onto ciabatta. Top with parmesan and capers. Season with pepper and serve immediately.

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60ml olive oil
2 tbsp capers, drained
200g bought chargrilled marinated eggplant, drained on paper towel, finely chopped
2 tbsp chopped fresh continental parsley
Freshly ground black pepper
1 garlic clove, crushed
6 slices ciabatta
Shaved parmesan, to serve

Adv

Autors
Preparation time
10
Cooking time
6
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Vegetarian
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