Eggplant Bruschetta
A savory and satisfying appetizer made with roasted eggplant, tomatoes, and fresh basil on crispy baguette slices. It’s a delightful twist on the classic bruschetta.
Nutrition
Calories: 150cal
Carbohydrate: 18g
Protein: 4g
Fat: 7g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
Instructions
- Preheat your oven to 400°F (200°C). This helps the eggplant cook evenly and develop a nice roasted flavor.
- Place the diced eggplant on a baking sheet and drizzle with the olive oil. Sprinkle with salt and black pepper. Toss the eggplant dices to evenly coat them.
- Spread the eggplant evenly on the baking sheet, making sure there’s enough space between pieces so they roast rather than steam.
- Roast the eggplant in the preheated oven for 25 minutes, or until it’s tender and golden brown. Stir halfway through to ensure even cooking.
- While the eggplant is roasting, prepare the tomato mixture. In a mixing bowl, combine the diced tomatoes, minced garlic, balsamic vinegar, and chopped basil. Mix well.
- Once the eggplant is roasted, add it to the tomato mixture while still warm. This will help the flavors meld together beautifully. Stir gently to combine.
- Arrange the baguette slices on another baking sheet. Toast them in the oven for about 5 minutes until they are crisp and lightly golden.
- Spoon a generous amount of the eggplant and tomato mixture onto each toasted bread slice. Use a spoon to spread it evenly across the surface.
- Sprinkle grated Parmesan cheese on top of each bruschetta. You can adjust the amount based on your preference for cheesiness.
- Serve immediately while the bread is warm and crispy. Enjoy your Eggplant Bruschetta as a delightful appetizer or snack.
