Ingredients
1 french breadstick
1 tablespoon olive oil
1 eggplant (230g), sliced thinly
200 gram haloumi cheese, sliced thinly
2 tablespoon plain flour
2 egg tomatoes (150g), sliced thinly
2 tablespoon fresh baby basil leaves
1 tablespoon drained, rinsed baby capers
Method
1. Preheat oven to 220°C/200°C fan forced.
2. Cut bread, on an angle, into eight slices; brush both sides with half of the oil, place on oven tray. Bake, uncovered, about 5 minutes.
3. Meanwhile, cook eggplant on heated oiled grill plate (or grill or barbecue) until tender.
4. Coat haloumi in flour, shake off excess; cook on heated oiled grill plate (or grill or barbecue) until browned lightly.
5. Divide eggplant, haloumi, tomato, basil and capers evenly among bruschetta. Drizzle with remaining oil.
Related
Women's Weekly Food
Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.