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Bruschetta with Eggplant and Matarocco

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.