Eggplant Tricolore

Today this dish is called Eggplant Tricolore, which is a very simple. You won’t make any mistakes. It can be the meal of the day or a refreshing meal on a hot summer day.

We eat it with a baguette, like the classic bruschetta, but with an extra slice of eggplant between the tomato and the bread

Ingredients (4 persons) :

1 yellow bell pepper/capsicum, 1/2-centimeter square

10 cherry tomatoess, each cut into 4 slices

1 tablespoon red wine vinegar

Three and a half spoon capers, capers, add a tablespoon of capers salted water (brine)

1/2 cup (or more) of olive oil

Three long aubergines

Salt and black pepper

140g mozzarella, shredded by hand

1 small chop cilantro

One baguette, slice 1-2 cm thick


Mix the marinade of yellow pepper, cherry tomatoes, red wine vinegar, capers and capers, add 2 tablespoons olive oil and mix well. Let stand for at least 30 minutes (see notes).

Eat on the same day, preheat oven to 180 degrees Celsius, will be cut into 2 cm thick slices eggplant, baking pan MATS baking paper, eggplant, set the brush oil, don’t be a thin layer, to be generous, brush dip in oil bowl really hard, don’t scrape off the excess oil, at the edge of the bowl directly dripping with painting the eggplant, brush evenly sprinkle with salt and black pepper, turn it over to repeat on the other side. Put into the middle of the oven, bake for about 25-30 minutes, until the eggplant is completely cooked, the surface is golden brown, with a fork fork once there is no resistance can fork through, take out cool

To eat, take a baguette, put a piece of eggplant on top of a spoonful of yellow pepper salad, put some cheese, according to the personal preference put some cilantro, on the mouth


This step can be done a day or even a few days in advance, let a little longer more flavor

Even if you don’t like capers very much (and a lot of people don’t, including me), try following the recipe for the first time

1 teaspoon (teaspoon) = 5 ml

Tablespoon =15 ml

1 cup = about 240 ml

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