Eggplant Bruschetta is a delicious twist on the classic Italian appetizer, combining the smoky richness of roasted eggplant with the fresh and vibrant flavors of tomatoes, garlic, and basil. This recipe is perfect for entertaining or as a light and healthy snack. The eggplant serves as a hearty base, adding depth to each bite, while the topping is bright and zesty, making this dish a flavorful and satisfying way to enjoy Mediterranean-inspired cuisine.
Ingredients:
For the Eggplant Base:
- 1 large eggplant, sliced into ½-inch rounds
- 3 tbsp olive oil
- Salt and pepper, to taste
For the Topping:
- 2 medium tomatoes, diced
- 2 garlic cloves, minced
- 2 tbsp fresh basil, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- Salt and pepper, to taste
Optional Garnish:
- Shredded Parmesan cheese or crumbled feta
- Extra fresh basil leaves
Instructions:
- Prepare the Eggplant:
- Preheat your oven to 400°F (200°C).
- Arrange the eggplant slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
- Roast in the oven for 20–25 minutes, flipping halfway through, until the eggplant is golden and tender.
- Make the Topping:
- In a medium bowl, combine the diced tomatoes, minced garlic, and chopped basil.
- Drizzle with balsamic vinegar and olive oil, then season with salt and pepper to taste. Mix well and let sit for 10 minutes to allow the flavors to meld.
- Assemble the Bruschetta:
- Once the eggplant slices are roasted, remove them from the oven and let them cool slightly.
- Spoon the tomato mixture onto each slice of eggplant, spreading it evenly.
- Optional Garnish:
- Top with a sprinkle of Parmesan cheese or crumbled feta, and garnish with fresh basil leaves if desired.
- Serve:
- Serve warm or at room temperature as an appetizer or light snack.
Enjoy this elegant and healthy dish as a flavorful addition to any gathering or as a simple treat for yourself!
