Eggplant bruschetta with mozzarella

Method4 steps · about 25 min

1. 1

   Step 1: Heat a griddle pan over medium heat. Cut the eggplant (1 medium) lengthways into thin, even slices and brush both sides with the olive oil (3 tbsp). Grill in batches, turning until lightly charred and cooked through; very thin slices may take about 30–60 seconds per side, thicker ones need longer.

   Uses 1 medium eggplant (aubergine) · 3 tbsp olive oil for brushing eggplant

2. 2

   Step 2: Place the cooked eggplant on kitchen paper. Toast the eight bread slices on one side only under a hot grill/broiler.

   Uses grilled eggplant slices · 8 slices crusty Italian bread

3. 3

   Step 3: Turn the bread untoasted-side up. Cover each slice with about two of the cooked eggplant slices, using more for larger bread slices. Divide the dry mozzarella (250 g) over the eight toasts, then sprinkle lightly with chilli flakes, fennel seeds, salt and pepper.

   Uses one-side-toasted bread and cooked eggplant · 250 g fresh mozzarella, sliced and patted dry · A small sprinkle chilli flakes (red pepper flakes) · A small sprinkle fennel seeds · Salt, to season · Black pepper, to season

4. 4

   Step 4: Place the topped bruschetta under the hot grill/broiler, watching closely, until the mozzarella is melted, bubbling and lightly golden. Serve hot as eight toast portions, cutting large pieces in half if desired.

   Uses eggplant-and-mozzarella-topped bruschetta