READY IN
35 minutes
35 minutes
PREP TIME
15 minutes
15 minutes
COOKING TIME
20 minutes
20 minutes
SERVES
4 Servings
4 Servings
- INGREDIENTS TO GET READY
- 1 Aubergine, medium (small diced)
- 1 Red Onion (diced)
- 10 Button Mushrooms (small diced)
- 1 Green Pardon Chilli (finely diced)
- 2 tbsp Sundried Tomato Paste
- 2 tbsp Olive Oil
- 8 Basil Leaves (shredded)
- 2 tbsp Geo Watkins Mushroom Ketchup
- 2 Garlic Cloves (crushed and chopped)
- Salt, to taste
- 1/2 tsp Cruched Black Pepper
- 1 Ciabatta Loaf (evenly sliced)
- Hanful Parsley (chopped)
- 50g Mozzarella (grated)
- PUT IT TOGETHER
- 1. FOR THE TOPPING:
- 2. Heat olive oil in a pan.
- 3. Add chop garlic and sauté about a minute, low heat.
- 4. Add chop vegetables to the pan along with green pardon chilli and sauté about 4-5 minutes, till the vegetables are tender.
- 5. Add Geo Watkins Mushroom Ketchup along with sundried tomatoes to the mix. Sauté about 1 minute.
- 6. Check for seasoning.
- 7. Get pan off the heat, add fresh basil.
- 8. FOR THE BRUSCHETTA:
- 9. Toast the sliced ciabatta on one side.
- 10. Flick it over and arrange the vegetable mix evenly on the sliced ciabatta.
- 11. Top it with grated mozzarella evenly.
- 12. Bake in oven at 160C for 2 minutes or till cheese gets melted and gratinates.
- 13. Garnish with chop Parsley.