Eggplant bruschetta

Name: Eggplant bruschetta
Ingredients: 1 medium eggplant (300 g); 125 g bacon; 1 tablespoon and 2 teaspoons olive oil; 2 slices bread; 1 garlic clove; 20 g Parmesan; 60 g Greek yogurt; 1/4 teaspoon sweet paprika

Appetizers - Eggplant bruschetta by Steliana B. - Recipia

Eggplant bruschetta brings together tender cubes of eggplant and browned bacon on toasted bread, with Parmesan, Greek yogurt and sweet paprika. Cooked in a multicooker, it comes out with a warm topping and bread that’s crisp around the edges, with cool yogurt on top. I eat it while the bread still has a crisp edge. Prep: 10 minutes. Cook: 19 minutes. Rest: Not applicable. Total time: 29 minutes. Serves: 2. Approximately 580 kcal and 22 g protein per serving.

Ingredients

1 medium eggplant (300 g)
125 g bacon
1 tablespoon and 2 teaspoons olive oil
2 slices bread
1 garlic clove
20 g Parmesan
60 g Greek yogurt
1/4 teaspoon sweet paprika

Preparation

1. Wash the eggplant and cut it into small cubes. Cut the bacon into pieces if needed. 2. Put the eggplant and bacon in the multicooker bowl with 1 tablespoon of olive oil. Set the FRY program for 15 minutes and stir from time to time, until the eggplant softens and the bacon browns. 3. While they cook, toast the bread slices in a dry pan for 2 minutes on each side, until golden spots appear. Rub them with the cut garlic and brush with 2 teaspoons of olive oil. 4. Spoon the warm eggplant and bacon mixture onto the bread. Sprinkle with Parmesan, add the yogurt on top and finish with sweet paprika.

Notes

I serve them with a simple green salad and black tea, especially when we have them for breakfast. After a lovely Saturday afternoon nap, I woke up thinking about Bucataras-style eggplant; when it seemed too vegetarian to me, I added the Zmeilor touch with bacon. Choose a firm eggplant with smooth skin and no soft spots, so you can cut it into cubes of roughly the same size. If the skin is thick, peel it in strips, since it can stay tougher than the flesh after 15 minutes. Cubes larger than 2 cm may need more time in the bowl, while cubes that are close in size soften more evenly. Bacon varies a lot in saltiness, so taste it before sprinkling on the Parmesan and keep the extra cheese to the amount given. The bread is the part many people rush; I let it develop golden spots, because a pale slice softens quickly under the topping. Keep the cooked mixture separate from the bread in the fridge for up to 3 days, then assemble the portions when you’re ready to serve. For a change, pecorino can replace the Parmesan in the same amount; the bread contains gluten, and the Parmesan and yogurt contain dairy.