Eggplant, fennel and burrata rye bruschetta

Step 1

Preheat oven to 200°C. Grease a baking tray and line with baking paper. Arrange eggplant on prepared tray in a single layer, drizzle with 1/3 cup (80ml) oil and season.

Step 2

Roast for 30 minutes or until tender and cooked through. Add tomatoes in last 10 minutes of cooking time or until starting to blister.

Step 3

Meanwhile, whisk fennel seeds, garlic, vinegar and remaining 1/3 cup (80ml) oil in a bowl. Season well.

Step 4

Divide toasted sourdough among serving plates and scatter with parmesan. Press eggplant onto the toast and top with tomato, shaved fennel, burrata and basil. Drizzle with dressing to serve.