Fried eggplant bruschetta

serves 2

  • about 100 ml olive oil
  • 1 eggplant, cut into 4 thick slices
  • 2 cloves of garlic, crushed
  • salt and freshly ground black pepper to taste
  • 4 slices of ciabatta
  • 15 ml olive oil
  • handful fresh rocket leaves
  • half an avocado, halved again

Heat a griddle pan with a heavy base. Pour 100 ml olive oil over eggplant. Let stand for 5 minutes. The eggplant will absorb some of the oil. Fry slices on both sides until soft. Put in a bowl and spread the crushed garlic over them. Season with salt and pepper. Smear both sides of bread with olive oil and fry on both sides until crisp. Put eggplant slices on top and garnish with fresh rocket. Serve with the avocado, and sprinkle some more olive oil over.