Bruschetta Tomato And Aubergines

Preparation:

Preparation: Wash, dry and clean the eggplant. Cut it into thin slices. Turn on the oven at 170 degrees. Salt the aubergine slices, arrange them on a baking tray, drizzle with a drizzle of oil and put them in the oven. Let them cook until they are tender. Meanwhile, blanch the tomatoes for a few moments in boiling water. Drain them, dry them, peel them and divide them in half. Remove the seeds and the vegetation water and cut the pulp into cubes. Fry the slices of bread with the garlic clove and place them on the oven plate; drizzle with a drizzle of oil. Let them toast slightly. Distribute the slices of aubergine, the tomato, salt and pepper on the bread and decorate with the basil leaves. Recommended wine: Dolcetto.