Eggplant and Tomato Bruschetta

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Toasts with toppings are a popular appetizer, and the Mediterranean flavors in this bruschetta are a satisfying way to start a light meal of soup and salad.

Difficulty: Medium

Hands-on: 20 minutesTotal: 1 hour 20 minutes

Serves: 6

Ingredients

  • 1 loaf rustic bread, cut into ½-inch slices
  • ½ cup olive oil, divided
  • 6 cloves garlic, peeled (2 cloves cut in half, 4 minced)
  • 1 medium eggplant, peeled and diced
  • 2 Tbsp. red wine vinegar
  • 1 medium tomato, diced
  • 1 tsp. salt
  • 2 Tbsp. chopped parsley

Directions

  • Preheat oven to 350°F. Arrange bread slices on an ungreased cookie sheet. Brush both sides with olive oil and set aside the rest of the oil. Toast rounds in the oven until lightly browned; then turn and toast the other side. Remove from oven. Rub one side of each warm toast with cut garlic; set aside.
  • Heat ¼ cup oil in a large skillet over medium-high heat. Add diced eggplant and cook until fork-tender, stirring occasionally. Let eggplant cool in pan.
  • Add minced garlic to cooked eggplant along with remaining oil, red wine vinegar, tomato, and salt. Mix thoroughly.
  • Spread each toast with eggplant mixture and sprinkle with parsley.

Recipe Information

Serves: 6

Ingredients

  • 1 loaf rustic bread, cut into ½-inch slices
  • ½ cup olive oil, divided
  • 6 cloves garlic, peeled (2 cloves cut in half, 4 minced)
  • 1 medium eggplant, peeled and diced
  • 2 Tbsp. red wine vinegar
  • 1 medium tomato, diced
  • 1 tsp. salt
  • 2 Tbsp. chopped parsley

Directions

  • Preheat oven to 350°F. Arrange bread slices on an ungreased cookie sheet. Brush both sides with olive oil and set aside the rest of the oil. Toast rounds in the oven until lightly browned; then turn and toast the other side. Remove from oven. Rub one side of each warm toast with cut garlic; set aside.
  • Heat ¼ cup oil in a large skillet over medium-high heat. Add diced eggplant and cook until fork-tender, stirring occasionally. Let eggplant cool in pan.
  • Add minced garlic to cooked eggplant along with remaining oil, red wine vinegar, tomato, and salt. Mix thoroughly.
  • Spread each toast with eggplant mixture and sprinkle with parsley.

Nutrition Information

Nutrition Information
Amount per serving
Calories310
Total Fat22g
Saturated Fat2.5g
Cholesterol35mg
Sodium580mg
Total Carbohydrate25g
Dietary Fiber2g
Sugars2g
Protein3g