A delicious mediterranean twist!
Recipe by local cook Natasha from ‘Tash Can Cook’.
Featuring fresh and tasty ingredients from Mid Valley retailers:
Aldi, Woolworths, Norm Oliver Butchers, Bakers Delight, Sweet Cravings Bakery.
We hope you enjoyed this FREE in-centre cooking demonstration in April 2025.
Eggplant Topping:
- 1 large eggplant, diced into small cubes
- 2 tbs olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 tbs balsamic vinegar
- 1 tsp dried oregano
- Salt and pepper, to taste
- Fresh basil and parsley, chopped (for garnish)
Bruschetta Base:
- 1 baguette, ciabatta, or pani de casa, sliced
- Olive oil, for brushing
Optional Toppings:
- Crumbled feta, goat cheese, or shaved parmesan
- Balsamic glaze
Prepare Toppings
- Heat olive oil in a skillet over medium heat.
- Add the diced eggplant and sauté for 5-7 minutes until softened and golden.
- Add garlic and cook for another minute.
- Stir in the cherry tomatoes, balsamic vinegar, oregano, salt, and pepper.
- Sauté for 3-4 more minutes until the tomatoes soften slightly. Remove from heat.
toast bread
- Preheat a grill or grill pan. Brush the baguette or ciabatta slices with olive oil on both sides.
- Grill for 1-2 minutes per side, or until golden and crispy.
Assemble
- Spoon the eggplant and tomato mixture onto each toasted bread slice.
- Top with crumbled feta, goat cheese, or parmesan if desired.
- Sprinkle with fresh herbs and drizzle with balsamic glaze (optional).
Serve
- Serve alongside Mediterranean Koftas (see other recipes)
ABOUT THE AUTHOR:
Natasha | ‘Tash Can Cook’
Natasha is a passionate local culinary cook from Gippsland with over 6 years of expertise in teaching cuisines from all over the world.
Tash Can Cook offers a range of culinary services including private in home catering, cooking parties and classes, workshops and demonstrations.
