ROASTED TOMATO AND AUBERGINE BREAKFAST BRUSCHETTA

Otherwise known as fancy stuff on toast, breakfast bruschetta is a great way to use up leftover veggies. Bruschetta is served far and wide as an appetiser, but I think this light and tasty option makes for a great savory start to the day. It's so easy anyone can do it. It's also incredibly moreish - but luckily it's so quick to make you can whip up a round of seconds in a matter of minutes.You'll never settle of run-of-the-mill toast again.

Ingredients

3 thick slices of sourdough

4 ripe tomatoes 

1/4 of an aubergine

Olive oil

Salt and pepper to taste

Method

1) Preheat the grill to 200 degrees C 

2) Slice your tomatoes into roughly eighths and slice the aubergine thinly length ways.

3) Drizzle with oil and sprinkle with lots of salt and grill until slightly charred, making sure to turn the aubergine half way through.

4) Grill your sliced sourdough for three minutes on each side until browned and crisp.

5) Arrange your grilled veg on your sourdough, drizzle with a little more oil and add some more salt and pepper for good measure and enjoy.

ROASTED TOMATO AND AUBERGINE BREAKFAST BRUSCHETTA

Otherwise known as fancy stuff on toast, breakfast bruschetta is a great way to use up leftover veggies. Bruschetta is served far and wide as an appetiser, but I think this light and tasty option makes for a great savory start to the day. It's so easy anyone can do it. It's also incredibly moreish - but luckily it's so quick to make you can whip up a round of seconds in a matter of minutes.You'll never settle of run-of-the-mill toast again.

Ingredients

3 thick slices of sourdough

4 ripe tomatoes 

1/4 of an aubergine

Olive oil

Salt and pepper to taste

Method

1) Preheat the grill to 200 degrees C 

2) Slice your tomatoes into roughly eighths and slice the aubergine thinly length ways.

3) Drizzle with oil and sprinkle with lots of salt and grill until slightly charred, making sure to turn the aubergine half way through.

4) Grill your sliced sourdough for three minutes on each side until browned and crisp.

5) Arrange your grilled veg on your sourdough, drizzle with a little more oil and add some more salt and pepper for good measure and enjoy.