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Bruschetta with Bresaola, Eggplant and Mozzarella

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Bruschetta with Bresaola, Eggplant and Mozzarella

Bruschetta with Bresaola, Eggplant and Mozzarella

Bruschetta with Bresaola, Eggplant and Mozzarella might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains about 24g of protein, 29g of fat, and a total of 472 calories. If you have japanese eggplants, country bread, wine vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

1
In a 10- to 12-inch saute pan heat olive oil until smoking.
Ingredients you will need
Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
2
Add onion and cook until soft, about 9 to 10 minutes. Meanwhile, cut eggplant into 1/4-inch thick rounds. When onion has softened, add eggplant to pan and cook, stirring regularly until eggplant has darkened and is soft.
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EggplantEggplant
OnionOnion
Equipment you will use
Frying PanFrying Pan
3
Add 2 tablespoons red wine vinegar and remove from heat to cool.
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Red Wine VinegarRed Wine Vinegar
4
Cut fresh mozzarella into 1/4-inch cubes and add to cooled eggplant mixture.
Ingredients you will need
Fresh MozzarellaFresh Mozzarella
EggplantEggplant
5
Add basil and season to taste with salt and pepper.
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Salt And PepperSalt And Pepper
BasilBasil
6
Grill or toast bread on both sides and spoon generous amount over each slice of bread.
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ToastToast
BreadBread
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GrillGrill
7
Place 3 slices Bresaola over top of eggplant mixture and serve.
Ingredients you will need
EggplantEggplant
DifficultyHard
Ready In50 m.
Servings4
Health Score17
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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