Ingredients with Measurements:
- 1 medium-sized eggplant, sliced into 1/2 inch rounds
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 French baguette, sliced into 1/2 inch rounds
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon lemon juice
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Grill or grill pan
Step-by-Step Instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, toss the eggplant slices with olive oil, salt, and black pepper.
3. Place the eggplant slices on a baking sheet and roast in the oven for 20-25 minutes, or until tender and lightly browned.
4. While the eggplant is roasting, grill the sliced baguette on a grill or grill pan until lightly toasted.
5. In a mixing bowl, combine the roasted eggplant, crumbled feta cheese, chopped parsley, and lemon juice.
6. Top each toasted baguette slice with the eggplant and feta mixture.
7. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 200
Fat per serving: 12g
Carbohydrates per serving: 20g
Protein per serving: 5g
Substitutions for ingredients:
- Instead of feta cheese, you can use goat cheese or blue cheese.
- Instead of parsley, you can use basil or cilantro.
Variations:
- Add diced tomatoes to the eggplant and feta mixture for a fresh twist.
- Top the bruschetta with a drizzle of balsamic glaze for added sweetness.
Tips and Tricks:
- Make sure to slice the eggplant evenly to ensure even roasting.
- If you don't have a grill or grill pan, you can also toast the baguette slices in the oven.
- You can prepare the eggplant and feta mixture ahead of time and store it in the refrigerator until ready to use.
Storage Instructions:
Store any leftover eggplant and feta mixture in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the bruschetta, place it in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation Ideas:
Arrange the bruschetta on a platter and garnish with additional chopped parsley or basil.
Garnishes:
Chopped parsley or basil
Pairings:
This bruschetta pairs well with a crisp white wine, such as Sauvignon Blanc.
Suggested Side Dishes:
- Mixed green salad
- Grilled vegetables
- Garlic bread
Troubleshooting Advice:
- If the eggplant is not tender after roasting, you can return it to the oven for an additional 5-10 minutes.
- If the baguette slices are too thin, they may become too crispy and difficult to eat.
Food Safety Advice:
Make sure to wash the eggplant thoroughly before slicing and roasting.
Food History:
Bruschetta originated in Italy and traditionally consists of grilled bread rubbed with garlic and topped with tomatoes, basil, and olive oil.
Flavor Profiles:
This bruschetta is savory and slightly tangy from the feta cheese and lemon juice.
Serving Suggestions:
Serve this bruschetta as an appetizer or as a light lunch or dinner.
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Region: Italian