Marinated eggplant, parmesan & fried caper bruschetta

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

Recipe «Marinated eggplant, parmesan & fried caper bruschetta» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 6 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.