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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
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Instructions
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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.
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