Bruschetta tomato and eggplant
Instructions
Wash, dry and peel the eggplant.
Cut it into thin slices.
Turn on the oven to 170 degrees.
Salt the Eggplant slices, arrange on a baking pan, sprayed with a little oil and infornatele.
Let them cook until they become tender.
Meanwhile, blanch the tomatoes for a few seconds in boiling water.
Drain, dry, Peel and divide them in half.
Remove the seeds and the water and cut the flesh into cubes.
Soffregate with the clove of garlic bread slices and place them on the plate of the oven; sprayed with a little oil.
Let them toast slightly.
Spread on bread the slices of Eggplant, tomatoes, salt and pepper and decorate with basil leaves.
Suggested wine: Dolcetto.
