Aubergines salad as a bruschetta



Originating in India and Burmese which presumably were known since 800 years before Christ, growing up wild then entered China, Middle East and southern area, aubergines  began to be appreciated as vegetables just in the fifteenth century, when gained a rapid expansion in many parts of the world.
Low in fat, they contain sugar, fiber, protein, sodium, zinc, potassium, iron, magnesium, copper, calcium and vitamins C, E, B3, B6, B1 and B2.
White eggplants grown in Belint, Timis, Romania or in... Japan, like perfectly with the purple eggplant, so known all over the world, are sold at the same price, but their taste  makes difference. They are baking quickly, have fewer seeds and are more sweeter.
Do not know why I talked about white eggplants, but I thought how this bruschetta would looks like made from a less colorful variety of these famous vegetables. Interesting !

A) 
1 eggplant cut into small cubes
2 tablespoons olive oil plus additional for fatting baking sheet
salt
black pepper
B)
1 tsp aceto balsamic
1/2 cup crumbled feta or salty sheep/goat cheese
1 spring onion, thinly sliced
toasted slices of black breadrubbed with the garlic below and brushed with olive oil 
1 clove garlic, peeled and halved

Oil a baking sheet or a pan. Toss eggplant, sprinkle all over the olive oil, salt and planty of black pepper.Roast for about 25 minutes, shaking the pan occasional. Let the eggplant cool a bit before mixing it with red wine vinegar or balsamico, feta and onion.
(For a warm salad, toss the vinegar, feta and onion together when the eggplant just comes out of the oven.) 
Spread all mixture over the toasted bread and let all rain with a large amount of chopped basil.

Taken and adapted from here: Smitten kitchen

BRUSCHETE CU SALATA DE VINETE


Originare din India si Birmania,se presupune ca au fost cunoscute cu 800 de ani inainte de Hristos, crescind in salbaticie, apoi intrind in China, Orientul Mijlociu si zona de sud, unde au fost cultivate inca din secolul V. Vinetele au inceput sa fie apreciate ca leguma doar în secolul al XV-lea, atunci cind au cistigat o expansiune rapida in multe parti ale lumii. Sarace in grasimi, contin zahar, fibre, proteine, sodiu, zinc, potasiu, fier, magneziu, cupru, calciu si vitaminele C, E, B3, B6, B1 şi B2. 
Vinetele albe crescute in Belinţ, Timis (România) sau in.. Japonia, seamana perfect cu vinetele mov, sunt vindute la acelasi pret, dar gustul lor face toti banii. Se coc rapid, au mai putine seminte si sunt mult mai dulci. 
Nu stiu de ce v-am vorbit despre vinetele albe, dar m-am gindit cum ar arata bruschetta facuta dintr-o varietate mai putin colorata a acestor legume celebre.
Interesant!

A)
1 vinata taiata in cuburi mici
sare, piper
2 l-te ulei de masline plus o mica cantitate pt. uns tava
B)
1 l-ta de otet balsamic
un pumn de cuburi de feta sau o brinza sarata de oaie
o ceapa verde taiata fin
felii de piine neagra, prajite, frecate cu usturoiul de mai jos si stropite cu ulei de masline
1 catel de usturoi, decojit

Unge tava cu ulei, imprastie vinetele in ea, stropeste-le cu ulei, sare, piper si da la cuptor pt. 25 minute. Lasa-le sa se raceasca putin. Amesteca-le apoi cu balsamico, ceapa si feta. Imparte amestecul pe feliile de piine apoi cerne totul cu busuioc taiat.

Reteta preluata si adaptata de aici: Smitten kitchen


Enjoy!

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