Light & delicious: Eggplant bruschetta

Fortunately, the time when eggplant was associated with a strange hair colour was decades ago. The vegetable is a real stroke of luck in the kitchen. With the deep violet tone, not only colour is added to the shopping basket, but a whole array of delicious dishes, too. The frequent combination of eggplant with olive oil has unjustly given it a calorie-rich reputation. Since it consists of 90% water, it is ideally suited for a fat-reduced diet and is still incredibly delicious! With its soft flesh, eggplant is definitely more than just a vegetable side-dich! Here comes the proof!

Ingredients:

• 2 SanLucar eggplants
• 1 tbsp SanLucar Picual olive oil
• Salt & pepper
• 4 twigs of SanLucar thyme
• ½ SanLucar Lemon
• 3 Stems SanLucar Basil
• ½ crusty bread
• ½ clove of garlic
• Coarse sea salt

Preparation:

Cut the eggplants in half, carve them and place them on a baking sheet. Season with olive oil, salt and pepper. Then spread the thyme on them. Cook at 200 degrees for 40 minutes, then allow to cool. Remove the flesh from the skin, chop and place in a bowl. Squeeze the lemon completely and drip the juice on top. Chop the basil, mix it into the puree. Slice the bread and rub with half the garlic clove. Toast the bread slices. Spread the puree on the toast. Pluck the basil from the stems and decorate the bruschetta. Season with a bit of sea salt.