Summer is almost here and the farmers’ market is full of seasonal vegetables and fruits. Everything is so fresh, beautiful and smells amazing. I always end up buying more than I need since it’s difficult to resist to these nature’s gifts.
I had some eggplants forgotten in the fridge for almost a week, so I had to do something. Since it’s the European Football Championship and I had friends coming over to watch the match I decided to prepare some bruschetta with eggplant sauce. I also added fresh tomatoes, since sweet, seasonal tomatoes and eggplants are such a perfect pair.
The sauce is perfect for pasta too, or used as a filling for an omelette.
Makes approximately 2 cups sauce to spread over bread or pasta.
Time : 1 hour
- 5 small to medium explants
- 2 small tomatoes
- 1 bunch of parsley
- 2 tbs olive oil
- 1-2 tbs lemon juice
- 1 tbs sunflower seeds
- Roast the eggplants at 200 degrese for 40 min.
- Peal the tomato and dice into small pieces.
- Clean and chop the parsley.
- Remove the eggplants from the oven. Let them cool for 5-10 min.
- Remove the skin and mash the eggplants with a fork, in a medium boul.
- Add the tomatoes, parsley, olive oil, lemon juice, salt, pepper and sunflower seeds and mix well.
- Spread it on toasted integral bread.
- If you wish, you may add a little bit of crumbled feta cheese in each toast.
If you have any leftover eggplant and tomato spread keep it in an airtight container in the fridge for max 1 day.