Simple slices of aubergine topped as bruschetta for a tasty starter.
Serves: 2 | Preparation time: 6 mins | Cooking time: 25 mins
- Cherry tomatoes: 7-8
- Aubergines: 1
- Garlic: 1 clove
- Extra virgin olive oil (EVOO): 4 tbsp
- Oregano or Thyme, dried: 1 tsp
- Salt and pepper: to taste
Heat up a griddle pan and lightly grease it with some oil.
Rinse the aubergine under cold running water and dry it with a clean kitchen towel. Cut it in slices about 2 cm thick and sprinkle some salt on each slice.
Griddle the aubergine slices for 4 to 5 minutes on each side.
Meantime peel garlic and cut it along with in small pieces. Place both in a bowl, add olive oil and oregano and season to taste.
As soon as aubergine slices are ready, put them on a plate and place a spoonful of tomatoes on each slice.
Top with a drizzle of olive oil and some freshly ground pepper. Serve right away.