Bruschetta with Eggplant, Goat Cheese, and Mushrooms
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Eggplant can be a great base for autumn bruschetta. Recipe by John Smith, chef at The American Bistro.
Ingredients
- Olive Oil - to taste
- Garlic - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Eggplants - 1 piece
- Aspen mushrooms - 7.1 oz
- Goat cheese - to taste
- Sourdough Bread - 6 slices
- Olive Oil - to taste
- Tomatoes Concasse - 1.8 oz
- Parsley - to taste
- Basil - to taste
Step by Step guide
Step 1
Peel the eggplant.
Step 2
Cut it into small cubes.
Step 3
Sauté the eggplant in a small amount of oil with garlic.
Step 4
When the vegetable is ready, season it with salt and sprinkle with pepper.
Step 5
Mix with finely chopped parsley and green basil.
Step 6
Then transfer the eggplant to a bowl and combine it with previously sautéed white mushrooms or chanterelles.
Step 7
Next, add the concasse of tomatoes.
Step 8
Now toast the bread in a dry skillet.
Step 9
Drizzle it with aromatic olive oil.
Step 10
Then place a bit of goat cheese on the bread.
Step 11
Top with the eggplant and mushroom mixture.
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