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Bruschetta With Eggplant

Bruschetta With Eggplant
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Bruschetta With Eggplant Recipe, How To Make Bruschetta With Eggplant Recipe

Bruschetta is a simple and delicious bruschetta recipe served with sliced aubergine and a touch of mint; it's the perfect snack.

About Recipe

How to make Bruschetta With Eggplant

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Bruschetta With Eggplant
Author : Vahchef
Main Ingredient : breads
Servings : 0 persons
Published date : November 15, 2016

Ingredients used in Bruschetta With Eggplant
• Loaf crusty italian bread - 8 slice.
• Long eggplant - 2 numbers.
• Round tomatoes - 3 numbers.
• Fresh mozarella cheese - to taste.
• Pesto mixed - 3 tablespoons.
• Extra virgin olive oil - 1/4 cup.
• Fresh basil leaves for garnish - to taste.
Over medium heat, grill lightly both sides of the bread slices. Grill the eggplants until golden brown and tender. Turn off the barbeque. Brush each slice of bread lightly with the pesto oil. Place one slice of eggplant on each piece of bread. Next place on a slice of the cheese to cover the eggplant. Brush lightly again with the pesto oil. Finally place one slice of tomato on top. Place each crostini stack back in the still warm barbeque for a minute or two, or until the cheese begins to melt. Serve garnished with the fresh basil leaves.

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