Eggplant bruschetta

Eggplant bruschetta

Eggplant bruschetta


Serves 6

Details
  • Servings:   6
  • Calories:   209
  • Dish:   starter
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Cuisine
  • italian
Ingredients
  • 2 (1-pound) eggplants
  • 2 teaspoons minced garlic
  • 1 teaspoon minced rosemary
  • 1 tablespoon fruity olive oil
  • 1 teaspoon salt
  • 2 teaspoons red wine vinegar
  • 1 teaspoon lemon juice
  • 1 tomato, diced (about ½ cup)
  • 1 baguette
  • 1 oz. Pecorino Romano cheese
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