05/08/2016Bites - Appetizers and starters - Starters
Eggplant Bruschetta
Servings
2
Ingredients
Cups
- -garlic 1 (clove)
- -eggplants 1
- -beefsteak tomato 1
- -cashew nuts 70 (g)
- -basil
- -olive oil 10 (mL)
- -salt
- -pepper
- -country bread 4 (slices)
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Cook the eggplant: wash it and cut it into slices. Heat some oil and brown the eggplant slices in it. Season.
- Wash the tomato and slice it into rounds.
- Peel the garlic clove and cut it in half, remove the germ. Rub the bread slices with it. Brush them with olive oil and bake in the oven for 8 minutes at 200°C (392°F).
- Arrange the eggplant and tomato slices on the bread slices. Add a pinch of salt and pepper. Crush the cashew nuts and sprinkle them over the bruschetta.
- Return to the oven for about ten minutes and it's ready!
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Bowls and salads
Mango and Quinoa Salad
Jul 8, 2017|25 min
Appetizers and starters
Eggplant caviar with black olives
Jun 1, 2015|55 min
Bites
Vegan Cheese stuffed Mini Bell Peppers
Jun 21, 2024|45 min
Meal soups
Creamy Roasted Tomato Soup
Sep 26, 2021|45 min
Meal soups
Pumpkin Cream Soup
Nov 10, 2015|50 min
Appetizers and starters
Rosé-Lychee of the Park
Jun 19, 2021|5 min
Bites
Vegan "Supplì"
Jun 21, 2024|1h00
Appetizers and starters
Vegan Flammekueche with Tofu Bacon
Nov 22, 2018|55 min
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Eggplant Bruschetta
For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 30 min
Ingredients
- -garlic 1 (clove)
- -eggplants 1
- -beefsteak tomato 1
- -cashew nuts 70 (g)
- -basil
- -olive oil 10 (mL)
- -salt
- -pepper
- -country bread 4 (slices)
Steps
Steps
- Cook the eggplant: wash it and cut it into slices. Heat some oil and brown the eggplant slices in it. Season.
- Wash the tomato and slice it into rounds.
- Peel the garlic clove and cut it in half, remove the germ. Rub the bread slices with it. Brush them with olive oil and bake in the oven for 8 minutes at 200°C (392°F).
- Arrange the eggplant and tomato slices on the bread slices. Add a pinch of salt and pepper. Crush the cashew nuts and sprinkle them over the bruschetta.
- Return to the oven for about ten minutes and it's ready!