Bruschetta with Eggplant Salsa

For the bruschetta with eggplant salsa, wash the eggplant, pierce a few times with a knife and bake in a preheated oven at 200 °C (hot air) for 30 minutes.

The eggplant should be very soft after this time (extend for another 5 minutes if necessary). Then split the eggplant in half and scrape out the flesh with a fork.

Place pulp in a tall container with rosemary, lime juice, olive oil, salt, pepper and cumin and puree with a blender.

Cut bread into thin slices, toast until crisp, put eggplant salsa on the rolls, sprinkle with chili and pepper and serve while still warm.

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