Eggplant and tomato bruschetta


Photo: Marina Medvedeva

Eggplants and tomatoes are in season- make the most of them in this delicious recipe. A lovely lunch, snack, or appetiser.

– Sourdough loaf or baguette from Crabbes Creek Woodfired or Heart Breads
– 1 eggplant from Everest Farm or Jumping Red Ant
– 1 tomato from Coopers Shoot Tomatoes, Jumping Red Ant or Morrow Farm
– 1 red onion
– 1 lemon
– 1 bunch basil from The Gourmet Salad Hut
– Soft cheese (feta or goat) from Cheeses Loves You or Nimbin Valley Dairy.
– 2 cloves garlic from Organic Forrest
 – Grumpy Grandma’s Olive Oil
– salt and pepper
1.  Slice 2 medium eggplants lengthwise into 1cm slices. Salt and drain if desired. Brush with olive oil and season with salt and pepper and roast on two trays covered with baking paper for about 30 minutes at 180 degrees, until softened. Dice and place in a bowl.  Add 1 large seeded, diced tomato, 1/2 diced red onion, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil and some shredded fresh basil leaves. Season with salt and pepper.
2.Cut several slices of  sourdough bread and brush lightly with olive oil. Toast in a 180 degree oven for about 5 minutes until golden. Rub the toasts with two halved garlic cloves.
3. Pile the eggplant tomato mixture on the toasts, sprinkle with fetta or goats cheese.

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