RomanItalian
Bruschetta with Marinated Eggplants
by Cucina con Ruben · 548K subscribers on YouTube
A simple and delicious bruschetta topped with crispy fried eggplants marinated in a flavorful mix of fresh chili, mint, garlic, salt, olive oil, apple cider vinegar, and lemon zest.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- easy
Ingredients
10 items- Seed OilFor frying, heated to 180°C
- Small EggplantsSliced and fried
- Fresh Chili Pepper(optional) — Finely chopped
- MintFresh leaves
- GarlicClove, minced
- SaltTo taste
- Olive OilExtra virgin
- Apple Cider VinegarApple cider vinegar
- Lemon ZestGrated zest
- BreadToasted bread for serving
Method
- Heat seed oil to 180°C (350°F).
- Slice small eggplants and fry them until crispy and golden.
- In a bowl, combine fresh chili (finely chopped, optional), mint, garlic, salt, olive oil, apple cider vinegar, and lemon zest.
- When the eggplants are still warm (not hot), add them to the marinade and toss gently.
- Serve the marinated eggplants on toasted bread as bruschetta.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
