Bruschetta Eggplant & Tomato

Ingredients

• 2 slices multigrain bread
• 8 basil leaves
• 1 tbsp. slice black olives
• 1 tsp. basil pesto
• 1 large tomato, diced
• 100g eggplant, diced
• Drizzle of balsamic vinegar
• Cracked pepper to taste

Method

1. 1Preheat oven to 200C. Line a baking tray with baking paper, place diced eggplant on tray and bake 15-20 mins until cooked.
2. 2Toast your slices of bread.
3. 3Spread the basil pesto thinly over each slice of bread. Don’t put too much on as it can be too overpowering in flavour.
4. 4Once eggplant cooked take out place in bowl with tomato, olives and torn basil leaves. Splash a little balsamic vinegar over and seaon with S
5. 5Remove from oven tray and place tomatoes, eggplant and olives on top of bread.
6. 6Drizzle with balsamic vinegar and season with salt and cracked pepper.
7. 7Serve immediately.