Warm Eggplant Bruschetta
Eggplant bruschetta has been making a regular appearance at my house this summer – especially with all the fresh tomatoes I have in my garden. Yum! My incredible mother-in-law showed me this recipe a few years back and I must admit – I am hooked!! Bruschetta is traditionally made with hard bread but what if you could replace that bread with warm baked eggplant? Sound delicious? It is and it also makes your dish grain-free!
This vegetarian dish is incredibly tasty and you can grab second and thirds without the guilt! You can serve this dish as a main, a side dish or even an appetizer and you can be sure everyone will love it!
To make this flavourful dish, I started by making cuts throughout the eggplant and then sprinkling high quality sea salt over each eggplant slice. This process, known as “degorging” draws out the moisture and improves the flavour. Then I put the eggplant in the oven at 350 degrees for approximately 25 minutes.
Then I make the bruschetta “the tomatoes”. This is a recipe my family has been making for years! It is made with fresh tomatoes, garlic, basil, olive oil, salt and pepper.
3 small eggplants
4 tomatoes (to be diced)
1 tablespoon fresh garlic
1/4 cup fresh basil leaves chopped
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
- Preheat your oven to 350 degrees
- Cut small eggplant into halves placing on a cookie sheet lined with parchment paper. Generously sprinkle salt onto each eggplant slice (flesh part) and let sit for 30 minutes
- Squeeze any excess liquid and pat dry
- Sprinkle a generous amount of olive oil over the eggplant slices and cook for approximately 25-30 minutes or until golden
- While the eggplant is baking in the oven, begin to make your tomato bruschetta by dicing the tomatoes and adding in the olive oil, garlic, basil, salt and pepper and mix well
- Once the eggplant is cooked, top each slice with your tomato bruschetta mixture