Eggplant Tomato & Ranch Bruschetta

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  • Eggplant – 100 Grams
  • Bread baguette – 5 Pieces
  • Butter – 30 Grams
  • Ranch sauce – 40 Grams
  • Pickles – 15 Grams
  • Bell pepper – 12 Grams
  • Black olives – 10 Grams
  • Onions – 15 Grams
  • Tomato – 100 Grams
  • Vita cheese – 50 Grams
  • Spring Onions – 5 Grams


  1. Bake the eggplant for 4 minutes at 180c
  2. Toast the Baguette then spray the butter
  3. Cut the tomato, pickles, bell pepper, black olives and onions then mix them with ranch sauce
  4. Place the chopped vegetables on top of the toasted bread
  5. Garnish with Vita cheese, spring onions and eggplant  

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