January 23, 2012

A few days ago, I made cherry tomato, parsely and eggplant brushetta. What I like about brushetta is that you can use almost anything you have in your fridge (emphasis on almost: I don't want to hear about anything involving peanut butter, bananas, celery, or anything I find ghastly). This version was delicious (I REALLY love eggplants, it's my Mediterranean genes resurfacing) and not only full with flavour, but healthy and filling.

Bread. Make sure it's a thick type, like rustic or baguette.
Cherry tomatoes. (Or you can use any type of tomatoes, but I prefer the smaller ones because they're fuller with flavor).
Eggplant. (you can add as much as you want, but keep in mind the more you'll add, the more you'll need to use oil because the eggplants soaks it up)
A little rosemary, basil, mint... I take any aromatic herbs I have in my garden (or my fridge, since my garden is currently buried under snow).
Olive oil (Bitchy Mediterranean speaking again: Please, for the love of God, get a really good one. Most olive oils sold in the US taste like motor oil).
Shredded mozzarella (or parmesan)
Salt, pepper

Preheat your oven at 400 degrees Farenheit, or put it on the broil function if it has one.

Cut the bread in half in its length, be sure to trim off the top a little so it can stand upright. Drizzle with a little olive oil, (or soak the bread with it, dixit the Mediterranean), and sprinkle some salt.

Dice the eggplant and chop the parsley. Sprinkle some salt. Drizzle the eggplant with olive oil.
In a separate dish, cut the cherry tomatoes in half, and don't waste the juice and seeds. Sprinkle some salt and drizzle with olive oil.

Heat about 2-3 tablespoons of olive oil in a large pan (I used a wok), and sauté the eggplant in it. Be sure they don't soak up all the oil and get too dry, because then they'll burn. If they get dry, add more olive oil.

If you're trying to loose weight, or have high cholesterol, or if your 23$ bottle of olive oil is empty by now, add 2/3 tablespoons of water. It will cook the eggplants, but I think it makes the flavour blander.

Have your husband/boyfriend/personal assistant/minion run to the closest gourmet grocery store and buy you more olive oil.

Add the parsley and herbs when the eggplants are almost cooked. You don't want to let the herbs cook too much, because then they'll just taste like spinach. You just want them to heat enough so the eggplant takes their aroma. If, however,you're using rosemary, put it at the very beginning, with the olive oil. It can stand the heat.

Turn the heat off, and add the tomatoes. It's important to add them at the very end, so they heat up a little and come together with the other ingredients, but they don't get all mushy and soaky and overcooked.

Dispose the bread  on a oven-safe dish, and pile the vegetables on top of it. Sprinkle with salt, pepper and olive oil, and a little (or a lot) shredded mozzarella (or parmesan).

Put the dish in the oven, leaving it a few minutes, long enough for the cheese to melt. The bread also should get crusty.

Take it out of the oven and enjoooy!!!

(Yes, even if this recipe is very long, it is really easy to make!).

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1 comment:

Elizabeth said...

It looks delicious! I'll have to try! Liz - So Much to Smile About

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