Description
This Eggplant and Tomato Bruschetta is a delightful Italian-inspired appetizer featuring roasted eggplant and fresh cherry tomatoes combined with garlic, balsamic vinegar, and fresh basil. Served on toasted baguette slices rubbed with garlic, this dish offers a perfect blend of smoky, tangy, and savory flavors, making it an ideal light snack or starter for any meal.
Ingredients
Vegetables
- 1 medium eggplant, diced
- 1 cup cherry tomatoes, halved or quartered
- 2 garlic cloves, minced
- 1 garlic clove (whole, for rubbing toast)
- 1/4 cup fresh basil, chopped
Condiments and Oils
- 2 tbsp olive oil (plus more for brushing)
- 1 tbsp balsamic vinegar
Seasonings
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
Bakery
- 1 baguette, sliced into 1/2-inch pieces
Instructions
- Preheat and prepare eggplant: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup. Toss the diced eggplant with 1 tablespoon of olive oil and a pinch of salt to season. Spread the eggplant evenly on the baking sheet for uniform roasting.
- Roast eggplant: Roast the eggplant in the preheated oven for 20 to 25 minutes, flipping the pieces halfway through. This process softens the eggplant and gives it a light golden-brown color and enhanced flavor.
- Prepare tomato mixture: While the eggplant roasts, combine the halved cherry tomatoes, minced garlic, balsamic vinegar, remaining olive oil, salt, black pepper, and crushed red pepper flakes (if using) in a bowl. Stir to mix and allow the flavors to meld while waiting for the eggplant to finish roasting.
- Toast baguette slices: Arrange the baguette slices on a baking sheet and toast them in the oven for 5 to 7 minutes until golden and crisp. For extra flavor, rub the warm toasts with the whole garlic clove before assembling bruschetta.
- Combine eggplant with tomato mixture: Once the eggplant is cooked, let it cool slightly. Then stir the roasted eggplant into the tomato mixture gently. Add the chopped fresh basil and mix carefully to distribute the herbs evenly.
- Assemble bruschetta: Spoon the eggplant and tomato topping onto each toasted baguette slice. Serve immediately for best taste and texture as a delicious appetizer or light snack.
Notes
- For extra richness, top with crumbled feta or goat cheese just before serving.
- Best served fresh, but the eggplant-tomato topping can be prepared a few hours ahead and refrigerated.
- Adjust crushed red pepper flakes to taste for a mild or spicy kick.
- Make sure to rub the toasted baguette slices with the garlic clove while warm to maximize garlic flavor infusion.
