Eggplant Bruschetta
Serve this simple roasted eggplant bruschetta as an appetizer for up to 8, or as a vegan entree for 4 along with your favorite grain.
Servings: 8 as an appetizer
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
Calories: 66.3kcal | Carbohydrates: 15.7g | Protein: 2.6g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 7.3mg | Potassium: 617.8mg | Fiber: 7.5g | Sugar: 9.1g | Vitamin A: 448IU | Vitamin C: 12.3mg | Calcium: 28.5mg | Iron: 0.7mg
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