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You are here: Home / Recipes / Appetisers / Bruschetta with Eggplant and Matarocco

Bruschetta with Eggplant and Matarocco

June 17, 2015 By Manu 3 Comments

 

Bruschetta with Eggplant and Matarocco

With summer just around the corner, ML Spell from Dry Spell invited us to play with fire! She challenged us to make some mouthwatering eats on the grill for the June daring cooks challenge.
Well, as you are probably aware, I live in Australia and even though the weather is usually not extremely cold, it is winter at the moment. So, I could not put my barbecue on… yet I still wanted to take part in this month’s challenge.  That’s how I thought of a simple dish that can be easily made both on the barbecue and on a griddle pan: bruschetta. Bruschetta (pronounced broosketta) is a classic Italian antipasto, usually served in summer and topped with delicious seasonal ingredients. I made mine with grilled eggplant and I topped it with a classic bruschetta sauce: Matarocco.I have already shared with you the recipe for Matarocco which is a fresh Sicilian sauce made with tomatoes, basil and garlic.

Home-made Sicilian Pork Sausage with Fennel

Home-made Sicilian Pork Sausage with Fennel

This dish brought me back to Sicily, where we would usually have it before starting to grill our sausage and involtini!

You won’t believe how TASTY this sausage is!

In fact, you should try and pair it with my home-made sausage, which was what I would have loved to make for the challenge, if the weather had been warmer!

The final bruschetta was delicious and I highly recommend you try it at your next barbecue party!
Enjoy!

Bruschetta with Eggplant and Matarocco

Bruschetta with Eggplant and Matarocco
5 from 1 vote
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Bruschetta with Eggplant and Matarocco

Bruschetta with Eggplant and Matarocco - a delicious and easy summer appetiser, perfect for your next barbecue party.

Course Appetiser
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 4 slices of crusty bread
  • 4 slices of eggplant 1 cm – ½ inch thick
  • 1 garlic clove
  • Salt to taste
  • 6 tbsp Matarocco
  • Extra virgin olive oil

Instructions

  1. Start by rubbing the eggplant slices with the garlic, salt and extra virgin olive oil. Keep aside.
  2. Grill the bread slices on both sides on a hot griddle until nice and crunchy. Keep aside.
  3. Grill the eggplant slices on both sides on a hot griddle until cooked through.
  4. Top the bread slices with the grilled eggplant and 1.5 tablespoons of Matarocco per slice.
  5. Drizzle with some extra virgin olive oil and serve immediately.

Recipe Notes

Only assemble when ready to serve or the bread will go soggy.

Bruschetta with Eggplant and Matarocco

Bruschetta with Eggplant and Matarocco

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Related Posts:

  • Meatball Marsala
  • Sicilian Bell Pepper Involtini
  • Onion Pakoras
  • Cheese Bitterballen
  • ALBÓNDIGAS EN SALSA DE ALMENDRAS

Filed Under: Appetisers, Bread, Daring Cooks, Finger food, Italian, Mediterranean, Regional Italian Dishes, Sandwiches, Sauces, Vegan, Vegetables, Vegetarian Tagged With: appetiser, Daring Cooks, Regional Italian dish

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Comments

  1. mick bisignani says

    June 18, 2015 at 1:13 pm

    Fresh , simple, Mediterranean , that’s all i seek . Perfect when in season, perfect all summer. Topped with some fresh cheese , even better and ultra young red wine.

    Manu, I love when you post using your Sicilian heritage , and I am not even Sicilian , I am originally from Calabria. There is something about Sicilian culinary tradition that is so rich and so happy : colors, ingredients and stories. Grateful for your sharing.

    mickb
    http://www.coolonsale.com

    Reply

Trackbacks

  1. Trapani, Erice and Segesta Guide - Italy says:
    November 20, 2015 at 10:07 pm

    […] Almond Milk Bruschetta with Matarocco Olive Schiacciate Caponata Cabbuci Sweet and Sour Pumpkin Eggplant […]

    Reply
  2. Azzurra – Macari says:
    January 29, 2016 at 5:49 pm

    […] Almond Milk Bruschetta with Matarocco Olive Schiacciate Caponata Cabbuci Sweet and Sour Pumpkin Eggplant […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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