BRUSCHETTA

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2 tablespoons olive oil

3 cloves garlic, minced

1 large onion, diced

350 g eggplant, diced

1/2 teaspoon salt

1/2 teaspoon dried basil leaves

1/2 teaspoon dried oregano leaves

1 large French loaf (baguette)

Extra virgin olive oil

2 large tomatoes, seeded and diced

80 g feta cheese, crumbled (or grated Parmesan cheese)

Salt and pepper

 

 

1. Preheat oven to 200 degree Celsius.

2. Heat olive oil and sauté the garlic and onion until
    aromatic. Add the eggplant, salt, dried basil leaves 
    and oregano. Saute until the eggplant becomes
    soft. Remove from heat.

3. Slice the bread into 1 cm thick pieces.

4. Lay it on a baking tray.

5. Drizzle some olive oil on the bread slices.

6. Top the bread slices with cooked eggplant equally.

7. Top with the diced tomatoes, feta cheese and salt and pepper.

8. Bake in preheated oven 10-12 minutes, or until bottom of bread is brown.

9. Allow to cool 5 minutes before serving.