Philly Bruschetta with Fried Eggplants & Pistachio sauce
4 pcs Baguette (sliced into rounds)
4 pcs Eggplant (sliced into rounds)
4 pcs Tomato (sliced into rounds)
2 tbsp Pistachio
1 clove Garlic (crushed)
2 cups Vegetable oil
4 tbsp Philly Cream Cheese (200 gm)
4 tbsp Olive oil
1 cup All-purpose flour
4 pcs Basil leaves (fresh)
Salt & Pepper (as required)
Pre-heat the oven at 180C
Slice the eggplant, add salt to individual slices and set them aside in a colander for 30 minutes.
Wash them to remove the salt and pat them dry.
Toss the sliced eggplant into the flour and remove the excess flour if any.
Heat the frying pan with oil, and cook the eggplant slices for 2-3 minutes on each side or until golden brown.
Remove from the hot oil and drain the excess oil on paper towel.
Cut the baguette to a decent size, make sure the piece is thick enough.
Mix the olive oil (2 tbsp.), crushed garlic and season with salt & tomato
Brush the top of the baguette slice with garlic mixture and bake in the oven for 6 minutes or until golden brown.
Slice the tomato and set aside.
In a food processor, combine the pistachio with the rest of the olive oil with seasoning and blend them till they form a paste together.
Assemble the bruschetta: Lay the fried eggplant on top of the baguette, spread some Philly cream cheese and put in a basil leaf with the pistachio sauce, then top it with the tomato slice. Scoop the cream cheese on top of the bruschetta. Sprinkle salt to taste.