A delicious, warming, vegetarian “bruschetta” type dish to start your morning! Feel free to use whatever veg you’ve got needing to be used in your fridge.
Eggplant and Mozzarella Toast
Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4 People
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Serves: 4 People
- 1 Zucchini
- 2 Eggplants
- 1 ball Mozzarella
- 1 Lemon
- 250 mL Pasta sauce , (or could cook down tin of tomatoes with garlic and herbs)
- 4 pieces Sourdough
- Olive oil
- 50 g Capers
- 1 handful Parsley
Put pan on stove on low heat.
Cut eggplants and zucchini across ways into approx 1cm slices.
Turn pan heat up to medium heat and cover bottom of pan with olive oil.
Put eggplant into pan to cover the bottom, scatter in some zucchini. You will add more as it cooks down and softens.
Add some salt and pepper and a drizzle of olive oil over the top
Continue to add and move veg around. Moving cooked to top and uncooked to bottom to be in contact with pan.
If the veg starts to stick add some more olive oil.
After approx 10-15mins, the veg should be cooked down, translucent and starting to break apart.
Add pasta sauce and stir through then turn down to low – note if you’re using a can of toms instead will need to cook for longer as they are more watery and less reduced than a pasta sauce.
Add zest and juice of lemon.
Put toast on.
Take pan off the heat.
Chop together capers and parsley to make garnish.
Once toast is ready put on plate.
Divide mozzarella into 4 portions and put half of each portion broken up onto toast.
Spoon on veg mixture.
Then top with rest of portion of mozzarella and a sprinkle of garnish.
You can adapt this for whatever veg you have in your fridge!