Eggplant Aubergine Bruschetta

Transform your appetizer game with this irresistible Eggplant Aubergine Bruschetta, a Mediterranean-inspired twist on a classic favorite. Featuring tender roasted eggplant, juicy cherry tomatoes, and aromatic fresh basil, this recipe is a flavorful celebration of fresh, wholesome ingredients. Tossed with garlic, extra-virgin olive oil, and a hint of balsamic vinegar for tangy depth, the vibrant topping pairs perfectly with crispy slices of toasted baguette. Whether you’re hosting a dinner party or enjoying a casual bite, this easy-to-make bruschetta is ready in just 40 minutes and is perfect for vegans when made without the optional parmesan topping. Bursting with flavor and versatile enough for any occasion, this roasted eggplant bruschetta is sure to become your next go-to appetizer!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 medium eggplant (aubergine)
• 1.5 cups cherry tomatoes
• 3 large garlic cloves
• 0.25 cup fresh basil leaves
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 loaf baguette or rustic bread
• 0.25 cup parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the eggplant into small cubes, roughly 1/2 inch in size.

Step 3

Spread the eggplant cubes on a baking sheet lined with parchment paper. Drizzle 1 tablespoon of olive oil over the eggplant and toss to coat evenly. Roast for 20 minutes, stirring halfway through, until tender and slightly golden.

Step 4

While the eggplant is roasting, dice the cherry tomatoes and mince the garlic. Chop the fresh basil leaves finely.

Step 5

In a mixing bowl, combine the roasted eggplant, diced tomatoes, minced garlic, chopped basil, 2 tablespoons of olive oil, balsamic vinegar, salt, and black pepper. Mix well and set aside to let the flavors meld for 10 minutes.

Step 6

Slice the baguette into 1/2-inch thick slices and place them on a baking sheet. Toast in the preheated oven for 5 minutes, or until golden and crisp.

Step 7

Optional: If using parmesan cheese, grate it finely while the bread is toasting.

Step 8

Remove the bread from the oven and let it cool slightly. Spoon generous amounts of the eggplant and tomato mixture onto each slice of bread.

Step 9

Optional: Sprinkle with grated parmesan cheese for an added flavor boost.

Step 10

Serve immediately and enjoy your Eggplant Aubergine Bruschetta!

Nutrition Facts

Serving size	1065.4 grams (1065.4g)

Amount per serving	% Daily Value*
Calories	1832

Total Fat 60.50g	78%
Saturated Fat 16.20g	81%
Polyunsaturated Fat NaNg
Cholesterol 53mg	18%
Sodium 4041mg	176%
Total Carbohydrate 265.70g	97%
Dietary Fiber 20.60g	74%
Total Sugars 22.80g
Protein 63.80g	128%

Vitamin D 13IU	64%
Calcium 898mg	69%
Iron 11mg	59%
Potassium 1883mg	40%

*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: 29.2%

Protein: 13.7%

Carbs: 57.1%