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Smashed Eggplant Bruschetta

VEG | SF 

How It's done:

Smashed Eggplant

2 slices of bread, lightly toasted
1 large eggplant, cut into slices
1/2 teaspoons salt
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil

Yoghurt Dressing

1/4 cup finely chopped fresh dill
1 small garlic clove, peeled and minced
1 cup plain greek yogurt
1 tablespoon extra virgin olive oil
1 teaspoon freshly squeezed lemon juice
Salt and pepper to taste

Instructions

Heat a grilling pan, brush each side of eggplant slices with oil, and season with spice mixture. Cook eggplant on each side until tender or until grill marks form. Place in a small bowl and smash with a fork. Mix all dressing ingredients together in a separate bowl. Layer all ingredients and dress with herbs to serve.

Cooking Time

15 min