For a recent party at home, Bruschetta was on my menu but I realised that I didn’t want to serve the classic tomato and basil one. I wanted something different.. I then created this Bruschetta recipe with my fingers crossed, hoping it turns out the way I imagined it would. It was way better than my expectations and I can bet all eggplant haters will also love it. It is best served at room temperature so it’s easy to pre prepare and keep. This recipe makes around 20 pieces depending on the size of the toasties. Alternatively fresh bread toasted on a griddle can also be used.

Ingredients :-

2 small size zucchinis

1 medium size eggplant

100 gm feta cheese

20-25 dried cranberries

1 tsp chilli flakes

1/2 black pepper powder

3 tbsps extra virgin olive oil

2 tsp olive oil

1 cup fresh basil leaves

Salt to taste

1/4th cup pine nuts

20 pieces toasties

Method :-

Chop the eggplant and the zucchini, very fine. In a pan add the olive oil and sauté the eggplant and zucchini on high heat. Stir continuously to avoid burning. Add the salt and continue to stir till the veggies are just cooked but not mashed up. Take them out in a bowl and allow them to cool. Add the crumbled feta cheese , cranberries, extra virgin olive oil, pepper and chilli flakes. Mix everything well and add the chopped basil leaves. Dry roast the pine nuts and chop them in smaller pieces. Keep them aside for garnish.

To serve , put a big spoon of the veggie mix on the toast and top with chopped pine nuts.