Roasted Bread with Tomato and Eggplant
Roasted bread with tomato and eggplant is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 eggplant
- Salt
- 500 g tomatoes
- 2 Spring Onions
- 1 Garlic clove
- 2 tbsp balsamic vinegar
- 4 tbsp olive oil
- pepper (ground)
- 4 tbsp freshly grated Parmesan
- 1 ciabatta loaf
- a sage leaf
Instructions
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1.
Wash the eggplant, slice it crosswise into thin rounds, salt and let sit for 10 minutes. Pat dry with a kitchen towel and sear both sides in 2 tbsp olive oil. Drain again and season with salt and pepper.
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2.
Preheat the oven to 250°C (482°F) fan‑forced or conventional heat.
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3.
Wash the tomatoes, quarter them, remove seeds and dice finely. Wash the spring onions, trim, peel the garlic, chop everything finely and mix with tomatoes, vinegar and remaining oil.
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4.
Place eggplant slices on a baking sheet lined with parchment paper, spoon some tomato mixture over them, sprinkle with parmesan and bake briefly in the hot oven until gratinated.
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5.
Slice the ciabatta into ~1 cm thick pieces, place on a tray and toast for 5 minutes. Arrange tomatoes and eggplant slices on top and garnish with sage before serving.
