Sweet potato and aubergine bruschette
January 15, 2019
We call them bruschette even though they’re not made from bread. Let's say that these mouth-watering snacks made from sweet potato and aubergine are a healthy version of bruschette and a more fun one, too, not only thanks to their taste, but also because of the variety of colours that lure us into indulgence in food. This is why we recommend them for all those joyous occasions and celebrations that gather us round the table.
Thick rounds of sweet potato and aubergine are perfect for baking in combination with various types of stuffing containing other vegetables, cheese, anchovy, pancetta - feel free to experiment. We also added aromatic spices, sweet and hot ajvar, and malidzano. You can use ajvar or malidzano in combination with incredibly tasty lenten and vegetarian snacks. With a bit of good olive oil, they're baked in the oven in no time, while the aroma released during baking is sure to whet guests' appetite and arouse their interest.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4
Wash and peel the sweet potato and aubergine, and then cut them into 1.5 cm-thick rounds. Sprinkle the rounds of aubergine with salt and let stand for 10 to 15 minutes until a bit softer.
Spread ajvar or malidzano on each round, line pieces of cheese or pancetta, and then pour the mixture of finely chopped basil, oil, and salt over them.
Bake in the preheated oven at 200 degrees for about 15 minutes.
These bruschette are perfect as light snacks or a side dish to salads and meat.
1 medium-sized sweet potato
1 medium-sized aubergine
around 200 g ajvar
around 200 g malidzano
mozzarella, parmesan, whole fat goat cheese or another type of cheese of your choice
pancetta to taste
a bunch of fresh basil
2 tablespoons of oil
salt to taste