Egg Plant Bruschetta Rsc

Elevate your appetizer game with this irresistible Eggplant Bruschetta RSC, a delightful twist on the classic Italian favorite. Featuring roasted eggplant paired with juicy cherry tomatoes, fragrant fresh basil, and a hint of garlic, this recipe bursts with Mediterranean flavors in every bite. A drizzle of balsamic vinegar and a sprinkle of Parmesan cheese add the perfect touch of tanginess and richness. Served on toasted slices of crusty French baguette or Italian bread, this dish is ideal for entertaining or a wholesome snack. Ready in just 40 minutes, it’s the perfect combination of simplicity and gourmet appeal. Whether you're hosting a dinner party or enjoying a cozy night in, this eggplant bruschetta is a crowd-pleasing appetizer you'll want to make again and again.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 medium Eggplant
• 1 cup Cherry tomatoes
• 2 large Garlic cloves
• 3 tablespoons Olive oil
• 10 leaves Fresh basil leaves
• 1 tablespoon Balsamic vinegar
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 loaf French baguette or Italian bread
• 0.25 cup Grated Parmesan cheese

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the eggplant and dice it into small cubes, about 1/2 inch in size. Spread the diced eggplant on a baking sheet.

Step 3

Drizzle 1 tablespoon of olive oil over the eggplant, sprinkle with a pinch of salt and pepper, and toss to coat evenly.

Step 4

Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until golden and tender.

Step 5

While the eggplant is roasting, dice the cherry tomatoes into small pieces and add them to a medium-sized mixing bowl.

Step 6

Mince the garlic cloves finely and add them to the tomatoes.

Step 7

Chop the fresh basil leaves and add them to the tomato mixture.

Step 8

Once the roasted eggplant has cooled slightly, add it to the tomato mixture along with 1 tablespoon of olive oil, balsamic vinegar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything gently to combine.

Step 9

Slice the baguette into 1/2-inch-thick slices. Arrange the slices on a baking sheet.

Step 10

Brush the bread slices lightly with the remaining 1 tablespoon of olive oil.

Step 11

Toast the bread slices in the oven for about 5 minutes, or until golden and crisp.

Step 12

Spoon the eggplant-tomato mixture onto each toasted bread slice.

Step 13

Sprinkle the bruschetta with a little grated Parmesan cheese for added flavor.

Step 14

Serve immediately and enjoy!

Nutrition Facts

Serving size	1105.6 grams (1105.6g)

Amount per serving	% Daily Value*
Calories	1724

Total Fat 51.20g	66%
Saturated Fat 11.10g	55%
Polyunsaturated Fat 4.30g
Cholesterol 20mg	7%
Sodium 4318mg	188%
Total Carbohydrate 269.90g	98%
Dietary Fiber 28.00g	100%
Total Sugars 29.60g
Protein 51.30g	103%

Vitamin D 0IU	0%
Calcium 402mg	31%
Iron 13mg	70%
Potassium 2071mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.4%

Protein: 11.8%

Carbs: 61.8%