Bruschetta Classico Recipe

Time45m

Serves4

Roasted eggplant spread, marinat

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Ingredients

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1
Roast the Eggplant
Preheat your oven to 400°F (200°C). Cut the eggplant in half, drizzle olive oil on the cut sides, and sprinkle with salt. Place cut-side down on a baking sheet and roast for 25-30 minutes, until soft.
2
Prepare the Tomato Mixture
While the eggplant is roasting, chop the tomatoes and garlic. In a bowl, combine tomatoes, minced garlic, fresh basil, balsamic vinegar, salt, and black pepper. Mix well and set aside.
3
Combine and Serve
Once the eggplant is roasted, scoop out the flesh and mix it into the tomato mixture. Adjust seasoning if needed. Serve the eggplant spread on toasted bread slices topped with the tomato mixture.