Bruschetta with eggplant

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Nice snack for a drink evening: toasted bread with ricotta and aubergine


1 egg plant
1 baguette for about 12 slices
125 g ricotta
4 tbsp olive oil
pepper and salt


Brush the slices of baguette lightly with olive oil. Grill the baguettes in a grill pan until crispy. You can also roast them in the oven. Slice the aubergine and brush with some olive oil and sprinkle with a pinch of salt and pepper. Fry them in a (grill) pan for 3 minutes on both sides. Spread the baguettes with a layer of ricotta. Cut the aubergine slices in half and top the bruschettas with this.

eggplant bruschettaBruschetta with eggplantbruschetta aubergineBruschetta with eggplant






Source: Leukerecepten by leukerecepten-nl.
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