John Myers
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Baked Aubergines with Something peppered, Tomato Bruschetta
The perfect baked aubergines with something peppered, tomato bruschetta recipe with a picture and simple step-by-step instructions.
- 15 piece Hot peppers
- 2 piece Garlic cloves
- 3 pinch Seasoned Salt
- 3 pinch Pepper
- 20 g Butter
- 1 piece Eggplant fresh
- 8 piece Tomatoes
- 3 piece Red onions
- 4 piece Clove of garlic
- 0,5 bunch Basil
- 1 shot Olive oil
- 1 piece Ciabatta
Spiked
- Place the peppers on the wooden skewers, season with herb salt and pepper, heat the fat, cut the garlic and add to the pan, fry the skewers on both sides for 1-2 minutes.
Eggplant
- Cut the aubergine into slices, season them with salt and pepper and bake until golden in the pan, then place on a crepe and dab off the fat.
Tomato Bruschetta
- Wash the tomatoes, then dice, cut the onions, basil and the garlic cloves, mix everything in a bowl and pour olive oil over it. Season, pour the whole mixture through a sieve. Cut ciabatta bread into slices with a clove of garlic rub. This then in the oven until the bread is baked golden yellow then spread the tomatoes on the bread.
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