Today's recipe is one of those typical recipes that I find difficult to come up with because it's so simple. However, because of the comments that you leave me on Instagram or Facebook, I realize that these easy and rich recipes also have their charm and above all, they give ideas for the daily cooking. With a couple of bruschettas and some tofu steaks, for example, we have a complete dinner.
It is important that you use a rustic style bread to make bruschetta or at least a consistent crumb. I'll leave you two options, but there are a thousand more. My favorites: mushrooms, wild asparagus, artichokes, black olives, garlic, dried tomatoes and of course these two: tomato and eggplant.
You don't have to add any spices, but I love it, so I leave the option to add it.
Ingredients:
2 slices of rustic bread per person
1 eggplant
2 tomatoes
2 cloves garlic
oregano
VE olive oil
Spicy sauce of your choice (optional). My favorite is the harissa but this time I used a spicy habanero sauce.
Preparation:
Wash and cut the tomatoes into cubes (you can also use cherry tomatoes in halves or quarters) and put them in a bowl. Grate or crush in the mortar one of the cloves of garlic and add it to the tomatoes. Add a little salt, a tablespoon of oregano and another of virgin oil.
Arrange this mixture on the bread and bake at 200 degrees for 10 minutes.
Bruschetta with eggplant:
Wash and cut the aubergine into slices. We grill them with a little olive oil and salt, well covered and over medium heat. We want them to be tender and well done. Meanwhile, rub the other clove of garlic on the bread and when the eggplant slices are ready, place them on top of the bread and sprinkle with oregano. Bake at 200 degrees for 10 minutes.
To give it a spicy touch, we dilute the hot sauce of our choice in a couple of tablespoons of virgin olive oil. Emulsify well with a teaspoon and pour it over the bruschettas just as you take them out of the oven.
Here's a picture of my Toffee smelling dinner.