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Sweet potato and aubergine bruschette

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Preparation time- 
15 mins
Cooking time icon
Cooking time- 
15 mins
Number of meals icon
Quantity - 
4 plates

We call them bruschette, although they’re not made of bread. We could say that this sweet potato and aubergine (egg plant) treat, which you just can’t resist, is a healthy version of bruschette. But it’s also more fun, and not just because of the flavours, but because of its bright colours that offer such full enjoyment of food. For this reason we recommend these bruschette for all those nice occasions and celebrations when you’re gathered around the dining table. Thickly sliced discs of sweet potato and aubergine are ideal for baking with various combinations of toppings with different types of vegetables, cheese, anchovies or pancetta – you can play with all of this. We also added aromatic herbs, sweet and spicy ajvar and malidzano spread. Using ajvar and malidzano you can prepare tasty, non-greasy and vegetarian dishes that are irresistible. With a dash of good olive oil they will be done in the oven in an instant, and their aroma even while baking will certainly stimulate the appetite and curiosity of your guests.

  • 1 medium large sweet potato
  • 1 medium large aubergine
  • around 200 g of ajvar
  • around 200 g of malidzano
  • mozzarella, parmesan, full-fat goat’s or other cheese to taste
  • pancetta
  • bunch of fresh basil
  • 2 tbsp olive oil
  • salt to taste
Instructions for preparing

Rinse and clean the sweet potato and aubergine and cut into discs about 1.5 cm thick. Salt the aubergine discs and let them stand for 10 to 15 minutes to soften a little.

Spread ajvar or malidzano on each disc, distribute the cheese or pancetta, then pour over the mixture of chopped basil, oil and salt.

Bake in a preheated oven at 200°C for approximately 15 minutes.

These bruschette are great as a snack or a side dish with salad and meat.