Eggplant Tomato Bruschetta Recipe

Eggplant bruschetta is a delicious appetizer or light dinner made with tender diced eggplant cooked with a few simple ingredients and fresh herbs and served on crunchy bread.

Eggplant bruschetta is a popular way of eating eggplant in Italy, especially during the summer and early autumn, when there are plenty of eggplants around.

Bruschetta is mainly served as an appetizer, but many people also eat it for dinner, topped with different vegetables and leftovers from their lunch, served with a salad on the side.

Cherry Tomato & Grilled Eggplant Bruschetta With Albacore Tuna Tartare

Pick a bread loaf that you can slice yourself to make ½ inch (1.5cm) thick bread slices. Sourdough bread is best. Alternatively, a rustic Italian bread loaf is also great. Choose a loaf of bread with a dense crumb, sturdy enough to hold the toppings.

Avoid sandwich bread and soft bread loaves. Also, a baguette is not commonly used for bruschetta. However, you can use a baguette to make homemade crostini which you can then top with the same toppings we are showing you here.

Our favorite varieties for this recipe are globe eggplants (standard American eggplants with dark shiny skin), Italian eggplants (similar to American globe eggplant), or zebra eggplants (also known as Sicilian eggplant, with white and light-purple stripes).

Grilled Eggplant Bruschetta Recipe

Sea salt or kosher salt to season the eggplant, freshly ground black pepper for aroma, and red pepper flakes for a touch of heat.

Choose fresh garlic cloves rather than garlic powder for this eggplant bruschetta. We use garlic for cooking the eggplant and rubbing on the warm toasted bread.

Chop the tomatoes and add them to a large pan with olive oil, crushed garlic, salt, black pepper, and red pepper flakes.

Bruschetta With Olives & Raisins By Archana's Kitchen

Wash and dry the eggplant, cut off the stem, slice eggplant into 1-inch slices (2.5 cm), and then cubes. Add the eggplant to the pan along with one cup of water.

Take the lid off and cook for 5 to 10 minutes until the sauce gets thick and all the water has gone.

Arrange the bread on a baking sheet, on a single layer, without overlapping, and broil in the oven until golden brown on top. There's no need to turn it around unless you want ultra-crunchy bruschetta.

Grilled Eggplant Bruschetta • Electric Blue Food

If you have a charcoal grill, toast your bread there. Your bruschetta will be even tastier and look nicer with charred grill marks. Alternatively, you can use a grill pan.

As soon as the bread is toasted, rub with a peeled clove of garlic, and drizzle with good quality extra virgin olive oil.

Apply eggplant topping and sprinkle with extra fresh herbs. Alternatively, you can transfer the topping into a bowl and serve it next to the toasted bread for people to help themselves.

Easy Roasted Eggplant Sandwich

Make a big platter with mixed bruschetta toppings. You can find some inspiration in our blog post on how to make bruschetta.

Ingredients: eggplants, extra virgin olive oil, garlic, red pepper flakes, salt, black pepper, white wine vinegar, sugar, mint or parsley, basil, and pine nuts.

Here are the instructions for Grilled Eggplant. On this one, you can add a classic bruschetta tomato mixture on top of the eggplant slice.

Eggplant Crostini Recipe

Take them out of the fridge 30 minutes before putting them on the toasted bread. Toppings can be served warm or at room temperature.

Eggplant bruschetta is a delicious appetizer or light dinner made with tender diced eggplant cooked with a few simple ingredients and fresh herbs and served on crunchy bread.

Check out our variations chapter to see our 7 favorite eggplant recipes that you can use as a bruschetta topping. They are all well-tested, popular, and beloved Mediterranean recipes. Here's a quick list with links:This Eggplant Bruschetta is a low carb, bread-free spin on classic Bruschetta using grilled eggplant rounds as a base. It is a great appetizer or light meal and take just minutes to makes. This Paleo Bruschetta is Vegan, Whole30, Paleo, Dairy Free, Grain Free, Gluten Free, and Specific Carbohydrate Diet Legal.

Fresh Summer Tomato Bruschetta Recipe

Bruschetta is one of my favourite appetizers to serve this time of year when tomatoes are at their prime and in abundance at every farmers market and grocery store. This is when I can truly appreciate the vegetable vs fruit debate, a perfectly ripe tomato is juicy and sweet in flavour and has a wonderful fragrance similar to other fruits. A ripe tomato tastes so good, that keeping a recipe as simple as possible is key to really showcasing their flavour.

This Paleo Bruschetta is a delicious, healthy spin on traditional bruschetta. In place of the crunchy toasted bread, I used thick slices of eggplant that are brushed with garlic, herbs and oil and then grilled until tender. Try and use eggplants that are long and thin in diameter, and cut the slices quite thick, this will ensure that the bases are sturdy and can easily be picked up and eaten with your hands.

The warm grilled eggplant is then topped with a dairy free “cheese” that has the same consistency as cream cheese and is flavoured with lots of freshly chopped basil. If you have a nut allergy, you can skip this layer, but I highly recommend adding it as the deliciously smooth “cheese” is a nice surprise hidden under the tomatoes.

Summer Eggplant

The final layer is chopped cherry tomatoes which have been tossed in olive oil, garlic and basil, simple but so good. There is already a lot of garlic in this dish so you can skip adding it to the tomatoes if you have a hot date planned for later in the day. I like to heap as many tomatoes as I can on top of the eggplant, and the “cheese” helps hold them in place so that the bruschetta rounds can be easily picked up.

I usually serve this Paleo Bruschetta as an appetizer, but it would also make a great side dish. This is a recipe that any meat and bread loving person will really enjoy so I wouldn’t hesitate to serve it to a crowd without having to give the “it’s healthy” disclaimer.

Although best enjoyed during the summer months, if you find good tomatoes in the winter, you can still make it by cooking the eggplant in the oven rather then on the grill. I made and assembled these Paleo Bruschetta 2 days ago and can happily report that the leftovers I am happily now taste exactly the same as the day I made them. Eggplant bruschetta for the win!

Grilled Zucchini & Eggplant Bruschetta Recipe

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@_) on Instagram, I love seeing your photos!

Calories: 146 kcal Carbohydrates: 9 g Protein: 3 g Fat: 12 g Saturated Fat: 2 g Sodium: 125 mg Potassium: 333 mg Fiber: 3 g Sugar: 4 g Calcium: 24 mg Iron: 1 mgEveryday Italian Preserving Italy Ciao Biscotti The Glorious Vegetables of Italy Rustic Italian The Glorious Pasta of Italy Big Night In The Glorious Soups and Stews of Italy

Once again, I came home from the farmers' market with too many vegetables. This time it was eggplant, a big bagful, some deep inky purple and some streaky violet, all shiny and unblemished.My plan was to turn them into a large summer eggplant alla parmigiana, using baked eggplant slices in place of traditional breaded and fried.

Classic Bruschetta Recipe (step By Step Video!)

But then, just as I pulled the baking sheet out of the oven, inspiration struck. I imagined the thick, golden-brown slices topped with pieces of milky buffalo mozzarella and a colorful salsa of sorts, made from cherry tomatoes and crunchy red onions, which I had also (conveniently) picked up at the market. Hello, eggplant bruschetta. I had a fresh batch of sweet & sour roasted peppers, so I tossed some of those into the topping.The bruschetta made an excellent side dish to grilled chicken kebabs, a favorite recipe from my friend Marilena's Greek food blog.

I plan to reprise this dish on July 4, with grilled rather than baked eggplant (for the smoky flavor that the grill imparts) and I'm pretty sure it will be the MVP at our table this summer (last year it was these zucchini; in 2016 it was the peppers; and in 2015, these rice-stuffed tomatoes).The recipe here is an approximation, as I didn't write down exact amounts. No matter; it's one of those accommodating recipes that doesn't require precise measurements and that you can tweak as you like. In a couple of weeks, I'll probably be adding grilled corn and diced cucumber to the topping.

1. Top and tail the eggplants and cut them crosswise into 3/4-inch-thick slices. Arrange the slices on a parchment-lined rimmed baking sheet. Brush them generously on both sides with olive oil, and sprinkle both sides with salt and pepper. Bake for 40 to 45 minutes, until tender and nicely browned.

Grilled Tomatoes Bruschetta Recipes

2. Alternatively, you can grill the eggplant: Prepare a medium-hot charcoal grill or heat a gas grill to medium-high. Brush both sides of the eggplant slices with olive oil and sprinkle both sides with salt and pepper. Arrange them on the grill grate and grill for 15 to 20 minutes, depending on how hot your flame is, turning them from