Try my new budgeting app Cheddar 🧀
Better than YNAB, Mint (RIP), or EveryDollar.
eggplant, fennel and burrata rye bruschetta
www.delicious.com.au
Recipe Saved
Recipe Saved
Prep Time: 15 minutes
Cook Time: 30 minutes
Total: 45 minutes
Servings: 6
Cost: $3.64 /serving
Author : Phoebe Wood
Ingredients
Remove All · Remove Spices · Remove Staples
Export 10 ingredients for grocery delivery
Instructions
Helping creators monetize
Show ad-free recipes at the top of any site
Step 1
Preheat oven to 200°C. Grease a baking tray and line with baking paper. Arrange eggplant on prepared tray in a single layer, drizzle with 1/3 cup (80ml) oil and season.
Step 2
Roast for 30 minutes or until tender and cooked through. Add tomatoes in last 10 minutes of cooking time or until starting to blister.
Step 3
Meanwhile, whisk fennel seeds, garlic, vinegar and remaining 1/3 cup (80ml) oil in a bowl. Season well.
Step 4
Divide toasted sourdough among serving plates and scatter with parmesan. Press eggplant onto the toast and top with tomato, shaved fennel, burrata and basil. Drizzle with dressing to serve.
263 views