Cooking time: 10 min – Preparation time: 15 min – Serves: 2
Ingredients:
2 slices of country bread
Black olive tapenade
1 large eggplant
Olive oil
1 fresh sheep’s cheese and some arugula
Coarse salt
Preparation:
1. Slice the eggplant lengthwise into thin strips.
2. Sprinkle the slices with coarse salt and let them rest for 1 hour.
3. Rinse thoroughly. Drain well.
4. Heat the plancha and lightly grease it with olive oil. Grill the eggplant slices and set aside.
5. Grill the bread slices, then spread them with black olive tapenade.
6. Add arugula on top. Roll the eggplant slices with the sheep’s cheese and place them on the bruschetta.
A very simple recipe that can be served with a fresh salad and shavings of Parma ham.
