Marinated Eggplant, Parmesan Fried Caper Bruschetta

Serve this beautiful version of bruschetta to start off a gourmet dinner party.

The ingredient of Marinated Eggplant Parmesan Fried Caper Bruschetta

• 60ml 1 4 cup olive oil
• 2 tablespoons capers drained
• 200g bought chargrilled marinated eggplant drained on paper towel finely chopped
• 2 tablespoons chopped fresh continental parsley
• freshly ground black pepper
• 1 garlic clove crushed
• 6 slices ciabatta
• shaved parmesan to serve

The Instruction of marinated eggplant parmesan fried caper bruschetta

• heat 1 tablespoon of oil in a small saucepan over medium high heat add capers and cook stirring for 1 minute remove from heat drain on paper towel reserve oil
• combine the eggplant parsley and reserved oil in a medium bowl stir until combined taste and season with pepper
• preheat oven to 200u00b0c combine remaining oil and garlic in a bowl brush both sides of ciabatta with garlic oil and place on a baking tray cook in oven for 5 minutes or until golden remove from oven and transfer to a serving platter
• spoon eggplant mixture onto ciabatta top with parmesan and capers season with pepper and serve immediately

Nutritions of Marinated Eggplant Parmesan Fried Caper Bruschetta

calories: 189 527 calories
calories: 13 grams fat
calories: 3 grams saturated fat
calories: 14 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 352 99 milligrams sodium
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calories: nutritioninformation