Simple Eggplant Bruschetta with Tomatoes and Herbs
Roasted eggplant bruschetta is a perfect and delicious appetizer for your summer garden party, picnic or weeknight meal. It comes together quickly (in under 20 minutes) and covers all the bases. Hearty vegetables, tangy cheese, herbaceous basil, sweet mint and balsamic.A definite crowd-pleaser. Pair this with one of my many appetizer recipes like Mutabal (roasted eggplant dip), Eggplant hummus or Fried shishitos.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Large Italian eggplant (- or two small/medium)
- ¼ cup Extra-virgin olive oil
- Kosher salt and black pepper
- 1 Baguette (- or use an Italian loaf, sliced into ¾" (2cm) thick slices)
- 1-2 Garlic cloves (- Peeled)
- 2 Tomatoes (- See notes for tomato options)
- ½ Red onion (- Very thinly sliced into semi-circles)
- ¼ cup Feta (- Crumbled)
- ¼ cup Basil leaves (- Cut into strips or torn)
- 2 tbsp Mint leaves (- Cut into strips or torn)
- 2 tbsp Balsamic vinegar
- Extra virgin olive oil, sweet balsamic glaze, herbs and more cheese for garnish
Instructions
- 1
Roast the eggplant. Preheat your oven to 375F. Toss the eggplant cubes with 2 tablespoons of olive oil, salt and pepper. Roast on a sheet pan lined with parchment paper in a single layer until caramelized and soft, about 15-20 minutes.
- 2
Toast bread. Rub the sliced bread with extra virgin olive oil lightly. Toast or grill the bread and then rub a garlic clove on one side of each bread piece.
- 3
Toss. In a bowl, combine the roasted eggplant, tomatoes, sliced red onion, herbs, extra virgin olive oil, balsamic vinegar, salt and pepper. Toss to combine and taste. Adjust seasoning.
- 4
Assemble. On a serving platter, lay out the toasted bread (garlic side up) and top each piece with a spoonful or two of the eggplant mixture. Drizzle with more olive oil, and sweet balsamic glaze and garnish with more feta and herbs.