Homemade Curd & Pickled Eggplant Bruschetta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 337.0
- Total Fat: 13.7 g
- Cholesterol: 0.0 mg
- Sodium: 254.3 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 7.7 g
- Protein: 10.7 g
View full nutritional breakdown of Homemade Curd & Pickled Eggplant Bruschetta calories by ingredient
Introduction
Modified from delicious Modified from deliciousNumber of Servings: 4
Ingredients
-
450g natural yoghurt
2 eggplants, peeled, sliced into 1cm-wide batons
2 Tbl olive oil
2 garlic cloves
1/2 cup verjuice
6 mint leaves, sliced
1 tsp balsamic vinegar
4 ciabatta slices
1/3 cup arugula
Directions
Combine the yoghurt and 1 tsp salt in a bowl. Set a wieve over a bowl, making sure there is a good gap between the base of the sieve and the bowl, and line with two pieces of muslin. Pour the yoghurt mixture into the centre and bring the edges of the muslin together to enclose. Transfer to the fridge and leave for 1-2 days - the longer the denser.
Place the eggplant in a colander, sprinkle with salt and leave to drain for 20 minutes. Rinse and thoroughly pat dry. Working in batches heat the olive oil in a frypan and fry the eggplant until golden brown. Drain.
Reduce heat to medium, then return the eggplant to the pan. Chop 1 garlic clove, add to the pan, then cook for 1 minute, stirring, until garlic has softened. Add the verjuice and simmer for 2-3 mninutes until most of the liquid has evaporated. Transfer to a bowl, stir through the mint and vinegar, then season and allow to cool to room tempoerature.
Grill the ciabatta slices and rub with the remaining garlic clove. Drizzle with a little oil, then spoon over the curd. Top with eggplant, season and scatter with arugula.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Place the eggplant in a colander, sprinkle with salt and leave to drain for 20 minutes. Rinse and thoroughly pat dry. Working in batches heat the olive oil in a frypan and fry the eggplant until golden brown. Drain.
Reduce heat to medium, then return the eggplant to the pan. Chop 1 garlic clove, add to the pan, then cook for 1 minute, stirring, until garlic has softened. Add the verjuice and simmer for 2-3 mninutes until most of the liquid has evaporated. Transfer to a bowl, stir through the mint and vinegar, then season and allow to cool to room tempoerature.
Grill the ciabatta slices and rub with the remaining garlic clove. Drizzle with a little oil, then spoon over the curd. Top with eggplant, season and scatter with arugula.
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
