Mediterranean style eggplant bruschetta with goat's cheese | Dietitians Australia

Ingredients

• 1-2 tbsp olive oil
• 2 slices of fresh sourdough bread – each sliced 2.5cm thick
• 1 clove of garlic
• 3/4 cup of button mushrooms chopped into rustic cubes
• 1 medium eggplant, chopped into rustic cubes
• 1/2 cup grape tomatoes
• 1/2 cup kalamata olives, pitted, cut in half
• 1/2 red capsicum, chopped into rustic cubes
• 1/2 cup of rocket
• 2 tbsp of soft goat's cheese
• 2-4 tsp of balsamic glaze to serve (optional)