Bruschetta with eggplant and tiger prawns

1. Cut the eggplant in half, salt the flesh generously and leave for 5 minutes.

2. Then rinse with cold water, dry with a napkin from excess moisture.

3. Stack the eggplant halves on top of each other and wrap in foil. Wrap the pumpkin in foil too. Put the vegetables on a baking sheet and place in an oven preheated to 180 ° C for 50 minutes. The finished pumpkin should be easily pierced with a skewer, otherwise leave it in the oven for another 20-30 minutes.

4. Remove vegetables from the oven, cool. Remove skins from pumpkin and eggplant. Finely chop without mixing with each other.

5. Finely chop cilantro, mix with chopped eggplant, add salt, pepper, 2-4 tbsp. l. olive oil. Also add to the pumpkin puree 2-4 tbsp. l. olive oil, salt, pepper and stir.

6. Dry the slices of bread in a toaster or fry in a grill pan until golden brown.

7. In a small saucepan, bring the water to a boil, reduce the heat to almost quiet so that the water does not boil much, salt. Boil the eggs in batches of 2-3 minutes, gently breaking them into the water. Take out the eggs and put them in cold water.

8. Peel the shrimp, remove the intestines by making a longitudinal incision from the back.

9. In a very hot frying pan in the remaining olive oil, fry the shrimp until golden brown for 3-4 minutes on each side. Salt, pepper and remove from heat.

10. Spread a little chopped eggplant with cilantro on part of the toast. Put the pulp of the pumpkin on the rest.

11. Then put sprats on one part of the toast, shrimp on the other. For each, put a quail egg (pre-wetting it from excess moisture with a napkin).

12. Serve the finished toast with lettuce and drizzle with olive oil.