Eggplant and Olive Bruschetta
I had some roasted capsicums in my refrigerator and I wanted to do something with them. I found this recipe and thought I'd give it a try.
This is a fabulous recipe. It is so full of flavour, it is beautiful.
It is great for parties as you can prepare it earlier. I love it for a light lunch, it would be great in sandwiches. It is truly so nice, I love it.
To cut down the cost you can char-grill your own eggplant and roast the capsicums. Double the quantities if you want to make it for a larger group.
I love it with triple smoked or double smoked ham, but it is nice on it's own also. You can add ham on the side if you want it to be a vegetarian option.
The eggplant mixture can be made several hours ahead. Just toast the bread close to serving.
If you love an antipasto platter, you will love this.
This is a fabulous recipe. It is so full of flavour, it is beautiful.
It is great for parties as you can prepare it earlier. I love it for a light lunch, it would be great in sandwiches. It is truly so nice, I love it.
To cut down the cost you can char-grill your own eggplant and roast the capsicums. Double the quantities if you want to make it for a larger group.
I love it with triple smoked or double smoked ham, but it is nice on it's own also. You can add ham on the side if you want it to be a vegetarian option.
The eggplant mixture can be made several hours ahead. Just toast the bread close to serving.
If you love an antipasto platter, you will love this.
Recipe
Recipe adapted from The Australian Women's Weekly Cookbook 'Best Food collection'
Serves 4 as a starter
1 tablespoon extra virgin olive oil
1 small (80g) white onion, chopped finely
2 cloves garlic, crushed
1 trimmed celery stick (100g), chopped finely
150g char-grilled eggplant, chopped finely
150g roasted red capsicum, chopped finely
1/4 cup (40g) pitted black olives, chopped coarsely
1 tablespoon drained baby capers
2 tablespoons toasted pine nuts (optional)
1/4 cup finely shredded fresh basil
1 teaspoon extra virgin olive oil, extra
4-6 slices triple or double smoked shaved ham (optional)
350g loaf ciabatta
2 tablespoons extra virgin olive oil, extra
Serves 4 as a starter
1 tablespoon extra virgin olive oil
1 small (80g) white onion, chopped finely
2 cloves garlic, crushed
1 trimmed celery stick (100g), chopped finely
150g char-grilled eggplant, chopped finely
150g roasted red capsicum, chopped finely
1/4 cup (40g) pitted black olives, chopped coarsely
1 tablespoon drained baby capers
2 tablespoons toasted pine nuts (optional)
1/4 cup finely shredded fresh basil
1 teaspoon extra virgin olive oil, extra
4-6 slices triple or double smoked shaved ham (optional)
350g loaf ciabatta
2 tablespoons extra virgin olive oil, extra
Heat the oil in a medium frying pan, over medium heat. Add the onion, celery and garlic, sauté until the onion is soft. Transfer the mixture to a medium sized bowl. Allow to cool, while you prepare the remaining ingredients.
Add the eggplant, capsicum, olives, capers, pine nuts (if using) and basil to the onion mixture. Season with some salt and pepper, to taste. Drizzle with a teaspoon of extra virgin olive oil. Mix well, to combine.
Add the eggplant, capsicum, olives, capers, pine nuts (if using) and basil to the onion mixture. Season with some salt and pepper, to taste. Drizzle with a teaspoon of extra virgin olive oil. Mix well, to combine.
Cut the bread on a slight angle into eight slices (1.5-2cm thick).
Brush the bread lightly on one side with the extra virgin olive oil, grill on both sides until toasted.
Top with some shaved ham, if using, the eggplant mixture, sprinkle with extra basil leaves, if desired and a light drizzle of extra virgin olive oil.
Brush the bread lightly on one side with the extra virgin olive oil, grill on both sides until toasted.
Top with some shaved ham, if using, the eggplant mixture, sprinkle with extra basil leaves, if desired and a light drizzle of extra virgin olive oil.
Enjoy!
