false aubergine ‘bruschetta’

By 4. September 2013 From my kitchen
i’m feeling really creative at the moment. i want to do a lot of crazy stuff all the time, like learning something new, maybe to dance (i’m thinking maybe english waltz? i’ve always loved that!), painting my whole flat (it’s all in my heada already…), going abroad, practising for a marathon (i’m nuts…), starting something reckless (not telling ya just yet, haha), planning a trip (amsterdam at the end of the month, yay!). some not so crazy things on the list as well, like singing (i’ve got those crazy tunes in my head all day long), taking (back) up playing the guitar (only behind closed doors, i’m not that cruel with my fellow humans…), improving my photography skills, baking cannelé (still haven’t gotten around to that since paris), canning, making pompoms (that one is for you, nicky), dancing, maybe knitting (okay, definitely crazy)… thing is: i’m feeling a lot like change. i know… i’ve told you before. but it’s really on my mind. but i haven’t felt like that in quite some time. of course, i haven’t got a clue where it leads me… maybe i just need a new haircut? huhm? or a hot tennis teacher, haha. or maybe that’s all just a really good excuse to go shopping. haven’t figured out yet… but i asure you i will assess the matter thoroughly and not stop before i’ve got a satisfying answer to this question. gotta be tough on yourself, always.

while we’re at it, switch up the bruschetta rut. skip the bread, use the aubergine slices as a base, then top with whatever you feel like. maybe a tapenade / chopped olive salad would be nice, too?
false aubergine ‘bruschetta’

1 large aubergine
2 tomatoes
1 handful mint leaves
1/2 cup parmigiano, grated
1 garlic clove, minced
2 tbsp olive oil
1 tsp. maldon sea salt
slice the aubergine in thin slices (about 1 cm thickness), brush with olive oil and roast in the oven at 220° c / 430° f for about 30 minutes. in the meantime, finely chop the tomatoes (you can deseed it if you prefer it less ‘juicy’), mint and garlic. grate the parmesan. dress everything with olive oil, season with maldon sea salt (parmigiano already adds a bit of saltiness, so be careful). when the aubergines come out of the oven, arrange the tomato salad on top and serve warm.

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