Bruschetta with Eggplant and Adyghe Cheese

Grilled eggplants are delicious. And sandwiches with their use are delicious. The main thing is to properly prepare the “blue” ones. To remove the characteristic bitterness, cut them into thick circles, sprinkle with salt and leave for 15-20 minutes. Do not forget that eggplants tend to fry quickly, so the thickness of the slices should be at least 1 cm. And watch the time – the golden crust will set in just a few minutes. Overexposing eggplants to a fire will dry and tough them.


bread – 7-8 slices

eggplant – 1 pc.

cherry tomatoes – 100 g

Adyghe cheese – 150 g

capers – 2 tbsp 

garlic – 2 cloves

olive oil – 3 tbsp 

basil – for decoration

Cooking method:

Cut the eggplant into thick circles, sprinkle with salt and arrange in a single layer on a flat dish.

After 10-15 minutes, drain the resulting liquid, blot the slices with a paper towel.

Drizzle the eggplants with olive oil and grill until golden stripes.

Cut the Adyghe cheese into large cubes.

Lightly brown the slices of bread, rub with garlic, put the fried eggplant, cheese, cherry halves and capers on them.

Garnish the sandwiches with basil leaves.

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