Grilled Eggplant Bruschetta With Avocado, Fig And Tomato
Prep Time: 00:25
Cook Time: 00:00
2 baby eggplants (or large eggplant)
1 lemon, juiced
2 punnets cherry tomatoes
3 fresh figs
1/2 spanish onion, finely diced
1/2 cup of parsley, roguhly chopped
salt and pepper
1In a mixing bowl, mash together the avocado, lemon juice, salt and pepper. Slice tomatoes and figs into wedges and set aside.
2Lightly grease a large grill pan and set on a medium heat. Chop eggplants into roughly 1.5cm slices and grill for a few minutes on each side. Remove from pan.
3Spread each slice of eggplant with the avocado mix and top with chopped figs, tomatoes and parsley. Serve whilst still warm.
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