Eggplant Bruschetta 


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!

Eggplant Bruschetta

Eggplant Bruschetta

I hosted a barbecue last weekend and I wanted to serve something different for appetizers. I had a couple of eggplants that were going to go bad fairly soon so I figured i’d make an eggplant bruschetta and let me tell you, it was mind blowing. I cooked it right in the grill on the top shelf while the meats were being grilled. It was super easy and so so so good. If you like eggplant, you have got to try this. Do let me know your thoughts when you do.


  • 1 eggplant 
  • 8-10 cloves of garlic 
  • Salt to taste
  • Red pepper flakes to taste
  • Tahini
  • 1 tomato
  • 1 green chili
  • 1 red onion  
  • Extra virgin olive oil
  • Baguette


  • 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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Cooking is a skill that can be learned and perfected with time. Before you plan your very next meal, take a look at the recipes shared in this food blog which includes various categories. From the main course to side dishes to specialized diets as well as dessert, brunch etc – You shall find lots of recipes across various categories. You may start with something simple and then step up. You may wind up discovering for all intents and purposes that you’re really ready to cook amazing dishes that you never thought you would be able to handle.

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