We’re not gonna lie: these bruschettas are very different from your average freshly toasted bruschetta with tomatoes – but they’re possibly even better. Just as tasty, but much lighter, and perfect for those dinner guests who are gluten intolerant or vegan. Isn’t it all we can ask for?
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.