🍽️ Grilled Eggplant on Toasted Bread

Name: Grilled Eggplant on Toasted Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 600 g eggplants (2 eggplants); 2 tbsp olive oil; 4 sprigs thyme; salt; pepper; 0.5 lemon; 3 stalks basil; 1 large garlic clove; 250 g crusty bread (0.5 crusty bread); coarse sea salt

212 kcal · 30 min · 4 servings

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Ingredients

600 g eggplants (2 eggplants)
2 tbsp olive oil
4 sprigs thyme
salt
pepper
0.5 lemon
3 stalks basil
1 large garlic clove
250 g crusty bread (0.5 crusty bread)
coarse sea salt

Instructions

1. Wash the eggplants and pat them dry. Cut them in half lengthwise. Score the flesh several times with a knife, being careful not to cut through the skin. Place the halves on a baking sheet.
2. Drizzle a little olive oil sparingly over the eggplant halves.
3. Rinse the thyme and shake it dry. Season the eggplants with salt and pepper and scatter the thyme sprigs over them. Bake in a preheated oven at 200 degrees Celsius (180 degrees Celsius for fan-assisted or gas mark 2-3) for about 40 minutes.
4. Remove the eggplants from the oven and let them cool slightly. Remove the thyme sprigs. Carefully scrape the soft flesh out of the skins with a spoon.
5. Finely chop the flesh and place it in a bowl. Squeeze the lemon. Mix the puree with about two tablespoons of lemon juice and season to taste with salt and pepper.
6. Rinse the basil, shake it dry, and pick the leaves off the stems. Finely chop the leaves and stir them into the eggplant puree.
7. Halve the garlic. Slice the bread into about one-centimeter thick slices. Rub the bread surfaces vigorously with the garlic halves.
8. Heat a grill pan (or a regular frying pan). Toast the bread slices in it until crispy and brown on both sides.
9. Spread the eggplant puree over the toasted bread slices. Garnish with a little coarse sea salt and optionally a few fresh basil leaves. Serve the eggplant bruschetta immediately.

Nutrition per serving

kcal: 212
Protein: 6 g · Fett/Fat: 5 g · Carbs: 32 g