Cooking time: 10 min - Preparation time: 15 min - Serves 2
Ingredients:
2 slices of farmhouse bread
Black olive puree
1 large eggplant
olive oil
1 fresh ewe's milk cheese and arugula
Coarse salt
Preparation :
1. Cut eggplant lengthwise into slices
2. Soak the slices in coarse salt for 1 hour.
3. Rinse thoroughly. Drain.
4. Heat plancha and lightly grease with olive oil. Grill eggplants and set aside.
5. Toast the slices of bread, then spread the bread with the black olive purée.
6. Place the arugula on the bread. Roll the eggplant with the sheep's milk cheese and place on the Bruschetta.
A very simple recipe that can be accompanied by a nice salad and shavings of Parma ham.
