Bruschetta with eggplant

Cooking time: 10 min - Preparation time: 15 min - For 2 people

Ingredients:
2 slices of country bread black olive puree



1 large eggplant with olive oil 1 fresh pecorino and rocket


coarse salt Preparation:
1. Cut the eggplant into strips in the direction of the length

2. disgorge the slices with salt for 1 hour.

3. Rinse thoroughly. Drain.

4. Heat the griddle and grease lightly with olive oil. Grill the eggplant and set aside.

5. Toast the slices of bread and spread the bread with black olive puree.

6. Remove the rocket on the bread. Making the rolls of eggplant with sheep cheese and place on the Bruschetta.

A very simple recipe that can be accompanied by a nice salad and Parma ham chips.