Aubergine, Mushrooms And Egg Bruschetta – a delicious recipe with aubergine, mushrooms, egg, bread, Extra virgin olive oil, fennel seeds. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat through a grill over medium-high heat and toast the bread on both sides. Brush generously with olive oil.
2
Cut the aubergine into thin slices, lengthwise. Season with salt and cook on both sides on the same grill where you toasted the bread. Also brush with olive oil.
3
Heat a non-stick skillet over medium-high heat. Toast the fennel seeds and reserve (pay attention, they take just a few seconds). Cook the mushrooms, letting them brown on both sides, and reserve. Reduce the heat, add the butter and fry the egg, seasoned with salt and freshly ground pepper.
4
On top of the bread, place the aubergine slices, mushrooms and fried egg. Sprinkle with the toasted fennel seeds and leaves of fresh oregano. Serve immediately.
81
kcal
Calories
4
g
Fat
5
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 small aubergine, 6 Paris mushrooms, halved, 1 egg, 1 large slice of rustic bread, and more.
Yes, Aubergine, Mushrooms And Egg Bruschetta falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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