Eggplant Bruschetta is a delicious and easy-to-make appetizer or side dish that is perfect for any occasion. This recipe features slices of grilled eggplant topped with a flavorful mixture of tomatoes, basil, garlic, and olive oil. The eggplant is grilled to perfection, giving it a smoky flavor and a tender texture. The tomato mixture is then spooned on top of the eggplant, adding a fresh and tangy flavor to the dish. This recipe is perfect for a summer barbecue, a casual dinner party, or as a side dish to any Mediterranean meal.
This recipe is healthy, gluten-free and vegan friendly, making it a great option for those following a specific diet. The eggplant can be grilled on an outdoor grill, on a stovetop grill pan, or even on a baking sheet in the oven. The tomato mixture can be made ahead of time, making it an easy recipe for meal prep or for busy weeknight dinners. Eggplant Bruschetta is a delicious way to enjoy eggplant and a perfect addition to any Mediterranean meal. Enjoy!
- 1 eggplant
- 8-10 cloves of garlic
- Salt to taste
- Red pepper flakes to taste
- 1 tomato
- 1 green chili
- 1 red onion
- Extra virgin olive oil
- Slice the eggplant down the middle lengthwise
- Score the eggplant
- Push the cloves of garlic in it
- Sprinkle with salt, pepper and red pepper flakes
- Drizzle olive oil generously
- Cover each half with foil and bake at 400 till tender.
- Slice your baguette drizzle with olive oil and bake till toasted. Remove and set aside.
- Once the eggplant is fork tender, uncover it and place under the broiler for 3-4 minutes to brown slightly
- Now remove and place it on your serving dish. Using your fork gently mash the eggplant in its skin.
- Place your onion, tomato and green chili in your chopped and chop till fine. Season with salt and spread on the eggplant.
- Drizzle with tahini and serve with the toasted baguette.
- You can also cook this on the grill if you’d like.
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