top of page
  • Writer's pictureDominex Team

Vegetable Bruschetta Cuplets

Updated: May 23, 2019

You'll love the medley of vegetables in this vegetable cup recipe created for us by Meatless Monday Blogger, Sujatha from Spices N Treats.


10 slices whole wheat bread

1 cucumber, diced.

2 Roma tomatoes, seeded and diced

2 tablespoons Italian herbs

Red chilli flakes to taste

Salt and pepper to taste

Few shaves Parmigiano Regiano


Preheat the oven to 350° F. Trim of the crust of bread and gently press each into a muffin tin. Bake for 15 to 20 minutes or until golden brown. Meanwhile cook the Dominex® Eggplant Cutlets in a pan in olive oil and dice. Mix the diced eggplant, cucumbers and tomatoes. Take the cuplets and fill them with the diced vegetables. Sprinkle some red chilli flakes, dry herbs, and grated Parmigiano Regiano. Enjoy the fresh and crunchy cuplets.

90 views0 comments

Recent Posts

See All


bottom of page