Eggplant with bruschetta topping

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Delicious and healthy low-carb bruschettas with vegetables and basil



Cut the tomatoes into pieces and put them in a bowl. Mix with a dash of olive oil, chopped basil and a pinch of salt and pepper.
Slice the aubergine and brush with a little oil.
Heat a grill pan (or contact grill) and grill the aubergines until nice stripes form.
Place them on a plate and spoon some of the tomato mixture on top. Garnish with a basil leaf and some cheese.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.

Source: Leukerecepten by leukerecepten-nl.
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