Eggplant bruschetta

Start by baking the bread in the oven based on the instructions of the package. Have it cool down and once it’s cold enough cut it into nice slim slices. Put the slices on a griddle.

Put some olive oil in a small bowl, add crushed garlic of ½ garlic clove and set it aside so that the garlic can really get into the olive oil. I always take out the middle part of the garlic (the root) since your body cannot process it, what leads to some of the smell the next day.

Now cut the eggplant into very thin slices (I use the mandolin for this) and use a bit of the garlic oil to grease them.  Sprinkle some salt and pepper on top and put the eggplant in the grill for 10 minutes.

Use the remaining oil with garlic to grease the bread slices, make sure that you cover all of them and put them under the grill for about 2 minutes until they have a very nice light brown glance, they should be somewhat soft on the bottom and nice and crispy on the top. Be careful that you don’t grill the bread to long, they turn black in a blink of an eye.

Cut the slices of eggplant into small, bite size pieces and cut the sundried tomatoes into small pieces as well. Chop the parsley.

Now it is time to build the bruschetta. Place a bit of ricotta on each piece of bread. Put a bit of the eggplant on top and place a couple of sundried tomato pieces over the eggplant. Finish off with some parsley, salt and pepper.