How to Make Eggplant Bruschetta

How to Make Eggplant Bruschetta Eggplant Bruschetta with Bella Prep Time: 10 mins Cook Time: 5 mins Ingredients: Eggplant Tomatoes Extra virgin olive oil Cilantro Fresh garlic Onions Curry power Parsley flakes Hi! I am Bella and I am going to do an eggplant bruschetta for you. It is good for hors d'œuvres. It is good for a side dish, when you are doing like a meat and a salad, something like that. So, we are cutting tomatoes. We want to get them fairly small. We’re going to go crosswise. Small is good, so people can eat it in a mouthful. Olive oil, it is the Italian nectar, extra virgin, that’s what you need. Pop some in. So, a pinch of salt, a pinch of pepper and I am going to mix it around. Fresh fabulous cilantro, rough, it does not need to be too small. See the colors are looking fantastic already. Now, for the adventurers, we’re going to have garlic as well. I got to cut it up nice and small. Add diced garlic and mix well. We try to make this as small as possible, slivers of it, julienne almost. So, we are going to put this on medium to high heat. We are going to add in the virgin olive oil. We’re going to caramelize it. We’re just taking the acid out. Do not do any thing else to it because we want the crunch. So, I’m just going to add a pinch of pepper into this and that’s it, we are done. It’s quick and easy. So, you are going to pour this into the mix. Hmm, sizzling. We are going to stir it up again. We’re going to start with the eggplant or the aubergine. We are going to cut it quite relatively thin. It is not going to be big chunks, so only a few millimeters apart. So, we are going to put the heat on. We are going to start medium. Add once again the olive oil. Add eggplant slices to the hot pan. Now, while they are cooking and bubbling up, what we are going to do is add a secret ingredient, the curry powder and parsley flakes. The combinations of flavors and textures, that’s what it’s all about. So, we are just letting that cook for a minute or so and you can tell it’s checked if it is brown on the other side and yes it is, perfectly brown. Because of the nature of balance, we are going to do the exact same on the other side. We are going to add the curry on because that is going to caramelize it and give all the flavors and you can never get too much of parsley flakes. Excellent! Perfect! I want them nicely browned. In fact, that is so perfect. We are going to turn it off. We are just going to pop our mix into the pan. We are going to pop it on full. We are not cooking it, we are warming it. That is simply it. We are going to warm it up. Two minutes later So now, it is starting to bubble. So, we know that it is starting to cook, as soon as it bubbles, so off it goes. We do not want it bubbly. Now, we will remove our little gems. Now, we are just going to ladle this on top and as always, with presentation, use some of your leftover cilatro. We have eggplant bruschetta. That is real meal!