Grilled eggplant bruschetta

How Maurice does it

1. 1

   Slice the baguette into 1 cm thick rounds and set aside.

2. 2

   Thinly slice the eggplant (using a mandoline if available), tomato, and chili pepper. Mince the garlic.

3. 3

   In a bowl, combine the eggplant, tomato, chili, and garlic. Squeeze the lemon juice over and mix well.

4. 4

   Heat a griddle or large pan over medium heat. Add olive oil and butter, letting the butter melt.

5. 5

   Pour the vegetable mixture onto the hot griddle and spread it out. Cook, stirring occasionally, until the vegetables are softened and slightly charred, about 5-7 minutes.

6. 6

   Arrange the baguette slices around the vegetables on the griddle. Toast them on both sides until golden and crisp.

7. 7

   Add a dollop of butter to the cooking vegetables and stir it in. Season with salt and pepper to taste.

8. 8

   Place the toasted bread slices on a serving board. Spoon the cooked vegetable mixture onto each slice.

9. 9

   Sprinkle grated cheese over the bruschetta and finish with a drizzle of sesame oil. Serve immediately.