Bruschetta with Eggplant Cream (2)
Instructions
Wash an eggplant, Pierce the rind and gilds in oven until tender (30-40 minutes).
Puree the pulp with oil, salt, pepper, lemon juice and oregano.
Prepare bruschetta, garlic flavour, spread them with Eggplant cream and garnish with black olives and diced tomato pulp.
Ingredients and dosing for 4 persons
- 1 eggplant
- Olive oil
- Salt
- Hot pepper
- Lemon juice
- Oregano
- Some slices of bread
- Garlic
- Taggiasca olives
- Some diced of tomato pulp