With tender roasted eggplant topped with a garlicky fresh tomato bruschetta, this Eggplant Bruschetta recipe is the vegan, gluten free appetizer or vegan entree everyone will love!
To be clear: this Eggplant Bruschetta it’s not exactly traditional (as if that’s ever stopped me). While Italians keep their bruschetta simple with good bread, olive oil, a rub of garlic, and sometimes chopped tomatoes, I think even nonna would like this fresh and zippy summer number.
While I love the freshness of a simple tomato bruschetta, I often crave that deep caramelized sweetness that comes from roasting. That’s why I love to make my Tomato Bruschetta with blistered cherry tomatoes. A little extra oomph never hurt!
Here, you get all the freshness of the tomatoes, plus the sweetness of velvety roasted eggplant. As a bonus, it happens to be dairy and gluten free without trying too hard to be something it’s not.
Enjoy it with your gluten free and gluten-loving friends, as a light bite with drinks, or for a vegan main with your favorite grain–something hearty like farro and barley are just perfect.
Table of Contents
Ingredients for Eggplant Bruschetta
This ingredient list in this simple recipe is short, so you’ll want to use the freshest produce and best olive oil you can get your hands on.
- Eggplants: Small globe eggplants can work too, just keep in mind they may need longer in the oven. You’re looking for them to be velvety-tender in the center but still maintaining their shape.
- Extra virgin olive oil: I love smooth yet rich olive oil for this dish, like our Italian Nocellara.
- Heirloom tomatoes: Look for heirlooms that are ripe and flavorful but still rather firm (not the heavy, extra juicy ones at the store).
- Cilantro: Adds a lemony freshness.
- Garlic: Adds a bold sweet, savory, and peppery kick.
- Lime: Offers a hit of acidity.
- Seasoning: This dish is seasoned simply with kosher salt and black pepper to enhance the natural flavors.
Swaps and Substitutions
This is a casual recipe meant to be eyeballed, tweaked, and swapped depending on the day. Some easy substitutions:
- Lime: Lemon juice.
- Heirloom tomatoes: Any flavorful seasonal tomato like Roma, Early Girl, or cherry.
- Cilantro: Parsley.
- Garlic: Garlic is the classic seasoning for bruschetta, but if you’re sensitive to garlic you can use a milder allium like shallot or green onion.
How to Make Gluten Free Bruschetta
The only “tricky” part of this simple recipe is the eggplants. Their roasting time will vary greatly depending on your oven and their size. Make sure they’re very tender before removing them from the oven. If they start to look too dry, simply add an extra drizzle of olive oil.
- Slice and salt the eggplant. Slice 4 small eggplants in half lengthwise. Use the tip of your knife to score the flesh, making lengthwise cuts followed by diagonal cuts (you should end up with a diamond cross-hatch pattern. Season the flesh generously with salt and set aside for a few minutes while the oven heats.
- Get ready to roast. Position a rack in the center of the oven and heat to 400°F. Brush a large sheet pan with olive oil.
- Prepare the eggplant for roasting. Use paper towels to wipe the eggplant dry and remove excess salt. Brush the eggplant on both sides, particularly the flesh, with extra virgin olive oil.
- Roast. Arrange the eggplant with the flesh side down on the prepared sheet pan. Roast on the center rack of the heated oven until the eggplant is tender and the flesh turns a deep golden brown, about 40 minutes. Remove from the oven and set aside for a few minutes while you make the topping.
- Prepare the bruschetta topping. In a medium bowl, combine 2 chopped heirloom tomatoes, 1 cup chopped cilantro, and 1 to 2 minced garlic cloves. Season with a big pinch of salt and pepper. Add the juice from one lime and a generous drizzle of olive oil. Mix to combine.
- Assemble the eggplant bruschetta. Transfer the roasted eggplant with the charred flesh side facing up. Spoon the tomato mixture on top of the eggplant and serve.
Ways to Mix it Up
There are countless ways to make this simple eggplant bruschetta your own. Here are 4 ideas:
- Use grilled zucchini in place of the eggplant (use this Zucchini Boat recipe as a guide.)
- Grill the eggplant for a smoky element.
- Top with crumbled feta before serving for a nice tangy creaminess.
- Chop the roast eggplant and mix into the tomato mixture, then serve on top of crostini.
What to Serve with Eggplant Bruschetta
You can go so many ways with this chameleon of a vegan recipe. Need an appetizer that will match just about every dietary requirement at the party? I’ve got you.
Or if you’re simply looking for satisfying mains that will add more vegetables to your weekly routine, this is a great option. It’s not quite filling enough for a full meal so you’ll want to add a hearty side.
I usually go for a grain, like farro or barley, but a high-protein salad would work well too. The legume is your friend in that case: save a handful of the tomatoes for Balela Salad, or go for something creamy like Turkish Bean Salad with Tahini.
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Eggplant Bruschetta
Ingredients
- 4 small eggplants (the smaller the better, see note)
- Kosher salt
- Extra virgin olive oil
- 2 large heirloom tomatoes, chopped
- 1 cup roughly chopped fresh cilantro
- 1 to 2 medium garlic cloves, minced
- 1 lime, juiced
- Black pepper
Instructions
- Slice and salt the eggplant. Slice the eggplant in half lengthwise. Use the tip of your knife to score the flesh, making lengthwise cuts followed by diagonal cuts (you should end up with a diamond cross-hatch pattern. Season the flesh generously with salt and set aside for a few minutes while the oven heats.
- Get ready to roast. Position a rack in the center of the oven and heat to 400°F. Brush a large sheet pan with olive oil.
- Prepare the eggplant for roasting. Use paper towels to wipe the eggplant dry and remove excess salt. Brush the eggplant on both sides, particularly the flesh, with extra virgin olive oil.
- Roast. Arrange the eggplant with the flesh side down on the prepared sheet pan. Roast on the center rack of the heated oven until the eggplant is tender and the flesh turns a deep golden brown, about 40 minutes. Remove from the oven and set aside for a few minutes while you make the topping.
- Prepare the bruschetta topping. In a medium bowl, combine the chopped tomatoes, cilantro, and garlic. Season with a big pinch of salt and pepper. Add the lime juice and a generous drizzle of olive oil. Mix to combine.
- Assemble the eggplant bruschetta. Transfer the roasted eggplant with the charred flesh side facing up. Spoon the tomato mixture on top of the eggplant and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, and Aleppo pepper used in this recipe.
- Look for smaller eggplant varieties, like Italian or Japanese. Small globe eggplants can work too, just keep in mind they may need longer in the oven. You’re looking for them to be velvety-tender in the center but still maintaining their shape.
- To turn it into a mezze finger food situation: Cut the eggplant halves crosswise into 3 pieces each before loading with the bruschetta.
- A note on roasting eggplant: Tender, velvety eggplant is crucial here. Their roasting time will vary greatly depending on your oven and their size. Make sure they are almost buttery in the center before removing them from the oven (but before they completely melt). If they start to look too dry, simply add an extra drizzle of olive oil and throw them back in the oven.
Nutrition
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