Here it is the sacrosanct Sunday’s brunch! Which means 3 starving friends after a crazy night of party, Sunday’s market at the corner of the street and the desire to try some new combinations.
On today’s menu : veggies on a toast with roasted goat cheese and a surprising brownie with beetroot. Humh, looking forward to my next Sunday!
Actually I don’t even know if you really need the recipe for those toasts as it one of the simpliest ever! But never know, it’s always nice to get some new ideas for quick and easy delicious toasts!
Ingredients (for 3/4 people):
2 eggplants
2 zucchinis
250g goat cheese
6 slices bread
1 tbsp of olive oil
1 small clove of garlic, finely chopped
1 tsp of chopped herbs (chives, oregano, or basil...)
Salt and pepper
1 tbsp of olive oil
1 small clove of garlic, finely chopped
1 tsp of chopped herbs (chives, oregano, or basil...)
Salt and pepper
Peel the eggplant in stripes (which means that you will leave some peel on) and slightly slice them lengthwise. Place the eggplants in a large pan. Drizzle with olive oil, garlic, herbs, salt, and pepper. Grill them on a medium heat until brown and tender (around 10 minutes for each side).
On the same time, peel the zucchinis and slightly slice them. Place them in another large pan and drizzle with olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Grill on a medium heat and stir from time to time until they get slightly golden (10 min. maximum).
Toast the bread slices with the vegetable, add some big chunks (or slices) of goat cheese on the top. Cook under a preheated grill until golden brown. Serve hot with a side salad.
My tip : it also combines perfectly with parma ham!
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