Usuba
Bruschetta with Fried Eggplant and Mushrooms
Crispy bread slices with a delicate mixture of eggplant, porcini mushrooms and tomatoes on a bed of goat cheese. An autumn dish with aromatic herbs and olive oil.
- Total
- 30 min
- Standard serving
- 190.5 g
Ingredients
Total 12- Olive oil
to taste≈ 1/4 tsp - Garlic
to taste≈ 1/3 clove - Salt
to taste - Black peppercornsмолотый
to taste≈ 1.5 pcs - Eggplants
75 g≈ 1/4 pcs - Mushroomsбелый
50 g≈ 2 pcs - Goat cheese
to taste - Whole grain bread
45 g≈ 1.5 slice - Extra virgin olive oil
to taste≈ 1/4 tsp - Tomatoes, concassé
12.5 g≈ 2.5 tsp - Parsley
to taste≈ 2/3 tsp - Basil
to taste≈ 1.5 tsp
Instructions
- 1
Step 1
Peel the eggplant.
- 2
Step 2
Cut the eggplant into small cubes.
- 3
Step 3
Fry the eggplant cubes in olive oil with garlic until soft.
- 4
Step 4
Salt the eggplant and sprinkle with ground black pepper.
- 5
Step 5
Add finely chopped parsley and basil, mix well.
- 6
Step 6
Transfer the eggplant to a bowl, add the pre-fried white mushrooms.
- 7
Step 7
Add tomato concasse and mix.
- 8
Step 8
Toast the slices of whole grain bread in a dry pan until crispy.
- 9
Step 9
Drizzle the bread with extra virgin olive oil.
- 10
Step 10
Spread a small amount of goat cheese on each slice.
- 11
Step 11
Spread the eggplant and mushroom mixture on bread with cheese. Serve immediately.
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