Eggplant Bruchetta

There are not a lot of things in life I can say with complete confidence that I am good at. Partly some self confidence issues for sure, but mostly just because quality usually needs some sort of judge and who the hell wants to sign up their most beloved activities for judgement or speculation. I can’t be trusted, i’m too close too close to judge objectively or represent anyone apart from myself and the small subset I live within. That’s fine of course, I don’t feel like i need everything I do constantly validated, although in the most needy generation of all time it is ever so slightly etched into my DNA.

What I am trying to say with all this overthinking of the concept of skill and merit, is that I can without a doubt say I am really good at cooking. Now i know this for several reasons, first because I have been told. I’m the baker, I bring adorable cupcakes and scrumptious cookies to any event that even remotely calls for a food chaser. I hosted a stall for the Cupcake Day for the RSPCA charity fundraiser, made chocolate goody bags for homeless Christmas luncheons. Massive humble brags I know, look at me I’m so charitable look at all the things I volunteer for. Thing is I am definitely one of those typical bleeding heart millennials who really hopes they can change the world. But also each event is another excuse to cook so that sort of doesn’t suck.

The second and arguably most noteworthy reason I know I’m a good cook is because of the intense euphoria every aspect of it brings me. I have always said cooking is my therapy and it seriously is. Everyone has their thing, some people’s minds quieten when they swim, or when they solve really tough equations. Mine is most at peace when i am chopping, sautéing, stirring and baking, breathing in the heavenly and completely simple aromas that i have crafted with my own hands. Making something from start to finish, and that creation nourishing my body and fuelling all of the tasks I have to get through.

This eggplant bruschetta that is sitting before me only half assembled is the reason why I will be able to get up at 5:30am every morning this week for work. The chicken mince shepherds pie that I just removed from the oven, so loaded with fresh vegetables that they almost overflowed, is the meal that will fuel my boxing classes after lunch. So fantastically simple and easy to make, yet I literally couldn’t live without them.

An intense relationship to have with some vegetarian bruschetta I know, but this blog is going to be a little bit like that. I am a massively emotion over thinker who is really passionate about her hobbies, her very tiny set of family and friends and her pyjamas that cost far too much to admit to you, a stranger at the moment. But don’t worry I’ll tell you once we get a little more acquainted, and I’ll have you Peter Alexander obsessed and maniacally baking cupcakes in no time.

One step at a time,

Ginger Snap xxx

Oh also in case you clicked on this actually shooting for a recipe here is the one I used

Eggplant Bruchetta

  • 2 eggplants, sliced into 2cm thick slices
  • Salt
  • Olive oil to coat
  • Your cheese of choice
  • 2 punnet of cherry tomatos, diced
  • 1 red onion
  • 2 cloves of garlic, crushed
  • Balsamic vinegar to taste
  1. Lay eggplant on a tray, liberally salt and leave to rest for 30 minutes, then pat dry with a paper towel
  2. Preheat the oven to 180C fan-forced, line a baking tray
  3. Drizzle eggplant with oil so it’s coated on both sides and lay on the tray
  4. Sprinkle with cheese of choice
  5. Make bruschetta mix by chopping tomatos, red onion and garlic, mix and spoon onto eggplant slices
  6. Bake in the oven for 25-30 minutes or until golden and crispy
  7. Drizzle with balsamic vinegar and garnish with basil leaves
  8. Enjoy!!

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