Light aubergine bruschetta: the super summer dish, good and fast!

If you are looking for a light summer dish, you are in the right place. These aubergine “bruschetta” are really quick and simple to make, not to mention that it is a dish without meat and therefore healthy.

Even if you can taste them practically as you like, the beauty of this dish is that it can also become an inviting side dish.

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Light aubergine bruschetta: the super summer dish, good and fast!

The ingredients

The ingredients we need to complete this dish are:

400 g of cherry tomatoes
2 tablespoons of balsamic vinegar
Olive oil to taste
Oregano to taste
2 cloves of garlic
Pepper to taste
Fresh basil to taste
Salt to taste
2 aubergines

The preparation

The first thing is to cut the aubergines into slices, after which we transfer these slices into a bowl full of water that we will have previously adjusted with salt. Then we let them soak for about ten minutes.

After 10 minutes, gently place the aubergines on absorbent paper and pat them dry to remove excess water.

At this point we take a pan and line it with baking paper. We wet the paper with a drizzle of oil and arrange our aubergine slices on top, in order.

We season each slice with oil, salt and pepper and bake for twenty/twenty-five minutes at 200 degrees.

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Prepare the cherry tomatoes

While the aubergines go into the oven, let’s dice the cherry tomatoes. Then we pass them in a bowl and add the coarsely chopped basil. Add the grated garlic and a drizzle of oil. Then we also pour the balsamic vinegar and season with oregano, salt and pepper. Mix everything together and then let it rest for 15 minutes so that everything takes on a good flavour.

Final preparation

Retrieve the aubergines from the oven and arrange them on a flat plate, then place the aforementioned cherry tomatoes on top of each slice.

Now season with a little oil and serve.

Enjoy your meal!