Bruschetta (pronounced Bru-Sketta) is a healthy appetizer or snack that can be traced back to Rome, with plenty of variations around the world. Found in almost every restaurant in Italy, its very-simple and yet, very authentic version is essentially butter-coated grilled bread slices topped with finely chopped tomatoes, garlic and grated mozzarella. Some also consider adding basil leaves for better taste.
Here’s a hassle-free recipe for our readers that integrates a delightful concoction of European flavours with the smokiness of the eggplant, leaving you with enough room to experiment with onions, eggplants, zucchini or even mushrooms, all along while perfectly integrating into our Indian palate.
What will I need?
1 large eggplant or 250 gm eggplant with black skin
1 medium tomato chopped
1 small onion finely chopped
3 stems of basil leaves
2 cloves of garlic – minced
1 whole Italian or French bread
2 tblsp grated processed cheese
1/2 ginger powder
1/2 tbsp oil
1 tbsp red chilli powder
Salt and pepper to taste
How is it done?
Preheat a gas or charcoal grill to medium heat.
Take a big size eggplant. Grease with olive oil, and either roast it directly on gas for about 15-20 minutes or grill it for 4-5 minutes on each side, until its skin is entirely burnt.
Once it is finely smoked and cooked, let it cool. Peel the burned skin off the eggplant. Now chop into very fine pieces or mash it.
Take a pan and heat oil, add minced garlic and sauté for about 5 seconds and add chopped onions and tomatoes to it. Cook for 5 minutes, now add your smoky eggplant and mix it all well.
Add the seasoning as per taste. You could also add in a pinch of sugar to balance out the taste. Simmer for 2 minutes and your topping is ready to use! Toast or grill the bread with butter. Put 1 tbsp of the eggplant mixture on the bread slice and top it with the grated cheese.
Garnishing with chopped mint leaves, pepper powder and/or sliced olives also gives it an artsy touch.