Eggplant and Cheese Tomato Garlic Bruschetta

Ingredients

• 1 medium eggplant
• 150 grams cheese (mozzarella or feta)
• 2 medium tomato
• 2 cloves garlic
• 3 tablespoons olive oil
• 5 leaves fresh basil
• / to taste salt
• / to taste black pepper
• 1 loaf baguette or crusty bread

Cooking instructions

1. Prepare Ingredients — Dice the eggplant and tomatoes into small cubes. Mince the garlic. Slice the baguette into 1cm thick slices and set aside.
2. Sauté Eggplant and Garlic — Heat 2 tablespoons olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add diced eggplant, season with salt and pepper, and cook for about 7 minutes until soft and lightly browned.
3. Add Tomatoes — Add diced tomatoes to the skillet and cook for another 3 minutes, allowing the mixture to soften and blend. Remove from heat and stir in chopped fresh basil.
4. Toast the Bread — Brush the baguette slices with remaining olive oil and toast them in a preheated oven at 180°C (350°F) for 5-7 minutes or until crisp and golden.
5. Assemble Bruschetta — Top each toasted bread slice with the warm eggplant and tomato mixture. Crumble or slice the cheese over the top while still warm, allowing it to slightly melt.
6. Serve — Arrange on a serving platter and serve immediately as a fresh and flavorful appetizer.