Eggplant Bruschetta

Ingredients

2 servings

• 2 eggplants
• 80 g of cheese I used Coulommiers, but it also works very well with Fourme d'Ambert, Gorgonzola, or Mozzarella
• 120 g of tomato pulp
• 100 g of canned white tuna, in olive oil or natural
• 1 generous tablespoon of Herbes de Provence
• 12 olives

Steps

1. 1

   Preheat the oven to 200°C.

2. 2

   Cut the eggplants into 3 slices, pre-cook them in a steamer for 15 minutes or in a saucepan with a little water, until they are very tender. Spread them out on a baking sheet.

3. 3

   Top each eggplant slice with: 2 spoonfuls of tomato pulp, tuna, olive slices, a little cheese, and Herbes de Provence.

4. 4

   Bake for 30 minutes at 200°C, then enjoy immediately. You can serve with a drizzle of olive oil to enhance the flavors.