melanzane a bruschetta

I often make bruschettas on Friday night, if only because they are easy to cook and make a light and warm dinner. However, I usually make them with toasted Poilane bread and with a mix of tomatoes and Normandy butter…! Last evening, I tried a new recipe where eggplants replace bread (and are sliced, psrinkled with olive oil, then baked for 20 minutes) and topped with pesto and quickly boiled tomatoes (to peel the skin away). This is quite different a taste, with the eggplants providing a soft and fresh counterpoint to the topping, and I think I will move to this recipe from now on!

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