Eggplant Bruschetta
This light and flavorful eggplant bruschetta is a perfect summer appetizer! Instead of bread, roasted eggplant slices are topped with a fresh tomato and basil mixture for a delicious and healthy twist on classic bruschetta.
Equipment
- Baking sheet
- Parchment paper
- Knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 2 medium eggplants
- 1 cup cherry tomatoes chopped
- 2 tablespoons olive oil divided
- 1 teaspoon dried oregano
- ½ teaspoon salt divided
- 2 tablespoons fresh basil chopped (plus extra for garnish)
Instructions
- Prepare the Eggplant: Preheat the oven to 400°F. Cut the eggplants into ¼-inch thick round slices and arrange them on a parchment-lined baking sheet. Sprinkle with ¼ teaspoon salt, drizzle with 1 tablespoon of olive oil, and rub to coat evenly.2 medium eggplants
- Bake the Eggplant: Bake for about 15 minutes, or until tender and slightly golden. Let cool.
- Make the Tomato Mixture: In a bowl, mix the chopped cherry tomatoes, chopped fresh basil, dried oregano, the remaining 1 tablespoon olive oil, and ¼ teaspoon salt. Stir well.1 cup cherry tomatoes, 2 tablespoons olive oil, 1 teaspoon dried oregano, ½ teaspoon salt, 2 tablespoons fresh basil
- Assemble the Bruschetta: Arrange the cooled eggplant slices on a serving plate and top each slice with the tomato mixture.
- Garnish and Serve: Decorate with fresh basil leaves and serve immediately.
