Description
A delightful recipe for Eggplant and Tomato Bruschetta, a perfect appetizer bursting with flavors of roasted eggplant, juicy tomatoes, and fragrant basil, served on crispy toasted bread slices.
Ingredients
Scale
Eggplant and Tomato Topping:
- 1 medium eggplant, peeled and diced
- 2 cups chopped ripe tomatoes
- 2–3 cloves garlic, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon balsamic vinegar
- 1/4 cup fresh basil, chopped
- Salt and black pepper to taste
For Serving:
- 1 baguette or rustic Italian bread, sliced and toasted
- Optional: crumbled feta or goat cheese for topping
Instructions
- Preheat the Oven: Preheat oven to 400°F (200°C).
- Roast Eggplant: Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
- Prepare Topping: In a bowl, mix roasted eggplant, tomatoes, garlic, remaining olive oil, balsamic vinegar, and basil. Season with salt and pepper.
- Toast Bread: Toast bread slices until golden.
- Assemble: Spoon topping over toasted bread slices. Add cheese if desired. Serve.
Notes
- The topping can be prepared a day ahead and refrigerated.
- For a vegan version, omit the cheese.
- Substitute basil with parsley or mint for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Roasting and Assembly
- Cuisine: Italian
Nutrition
- Serving Size: 1 bruschetta slice with topping
- Calories: 80
- Sugar: 2 g
- Sodium: 100 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
