Description
This Eggplant and Tomato Bruschetta recipe is a delightful combination of roasted eggplant, cherry tomatoes, and fresh basil served on crispy baguette slices. Topped with feta or mozzarella, it’s a perfect appetizer or light lunch option.
Ingredients
Scale
Eggplant Mixture:
- 1 medium eggplant diced into small cubes
- 2 tablespoons olive oil, divided
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil chopped
Tomato Mixture:
- 2 cups cherry tomatoes halved
- 1 tablespoon balsamic vinegar
Additional:
- 1 baguette sliced into 1/2-inch pieces
- 1/2 cup crumbled feta or fresh mozzarella (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast Eggplant: Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes.
- Prepare Tomato Mixture: In a skillet, cook garlic, cherry tomatoes, balsamic vinegar, salt, pepper, and red pepper flakes.
- Combine Ingredients: Mix roasted eggplant with tomato mixture and fresh basil.
- Toast Baguette: Toast baguette slices until golden.
- Assemble Bruschetta: Spoon eggplant and tomato mixture onto each slice. Top with feta or mozzarella.
- Serve: Serve warm and enjoy!
Notes
- For extra flavor, rub the toasted bread with a cut garlic clove before adding the topping.
- This bruschetta works well as an appetizer or a light vegetarian lunch.
- Use heirloom tomatoes for more color and sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bruschetta slice
- Calories: 120
- Sugar: 3 g
- Sodium: 190 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 2 mg
