What kind of eggplant works best in this recipe?

A large globe eggplant is what I used in making this recipe. This variety generally produces large eggplants and are known as American eggplants. Japanese or Italian eggplant - smaller varieties - would also work well in this Mediterranean recipe. When buying eggplant, try to avoid soft spots on the outside of the eggplant as it can be a sign of an aging veggie that may be more bitter than their fresh counterparts.

Can I add any more vegetables to the roasted mixture for the bruschetta?

This recipe calls for about 6 cups of raw vegetables (eggplant and tomato), so keeping that measurement in mind, feel free to improvise. A red onion, green bell pepper or roasted red peppers would be delicious and take the dish in a Romesco salad direction. You could also vary the fresh herbs, adding fresh parsley, oregano or chives to top your creation.

Should I soak eggplant or peel it before roasting?

No need to peel or soak the eggplant for this recipe. If you dislike eggplant peel, feel free to give it a quick peel. But dicing and roasting removes the bitterness!

What to serve with roasted eggplant toasts?

This vegetarian dish is a great first course for a Mediterranean main course like Seafood Pasta with White Wine Garlic Sauce , Grilled Shrimp Skewers or Whole Fish with Mediterranean Tapenade .

How to store leftover roasted eggplant?

Cool the roasted veggies completely, then store in an airtight container in the refrigerator for up to 3 days. Serve leftovers as a bruschetta topping, heated as a pasta sauce or in a salad or panini for a quick lunch.

Roasted Eggplant Bruschetta - Simple Mediterranean Recipe

Name: Mediterranean Roasted Eggplant Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 large or 2 small eggplant (4-5 cups, diced); 1 pint grape tomatoes; ¼ cup extra virgin olive oil; 8 garlic cloves, sliced; 2 teaspoons coarse sea salt, divided + more to taste; ½ teaspoon black pepper + more to taste; Pinch of chili flake, optional; 3 tablespoons fresh basil, sliced or torn, for serving; 2 ounces parmesan cheese, thickly grated, for serving; 16 slices of baguette, grilled or toasted for serving; ¼ cup balsamic vinegar glaze, ready-made or homemade, recipe below

Description

This vegetarian bruschetta is a stunning appetizer option - quick and easy and packed with roasted veggie flavors. The balsamic glaze and parmesan takes it right over the top.

Ingredients

Scale

1 large or 2 small eggplant (4-5 cups, diced)

1 pint grape tomatoes

1/4 cup extra virgin olive oil

8 garlic cloves, sliced

2 teaspoons coarse sea salt, divided + more to taste

1/2 teaspoon black pepper + more to taste

Pinch of chili flake, optional

3 tablespoons fresh basil, sliced or torn, for serving

2 ounces parmesan cheese, thickly grated, for serving

16 slices of baguette, grilled or toasted for serving

1/4 cup balsamic vinegar glaze, ready-made or homemade, recipe below

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Instructions

For the bruschetta topping: Preheat oven to 400℉. Dice eggplant in about 1/2 inch pieces. Spray a sheet pan with olive oil spray. Arrange eggplant in single layer on one side of the pan. Add the pint of cherry tomatoes to the other side of the baking sheet. Sprinkle with a teaspoon of coarse sea salt and a few cracks of black pepper. Bake for 20-25 minutes, until the eggplant is golden brown and cooked through and the tomatoes have browned and burst. Remove from oven and set aside.
For the balsamic glaze: Most grocery store vinegar aisles are now carrying ready-made balsamic glaze that works beautifully here. To make your own at home, add half a cup of balsamic vinegar to a small saucepan. Heat over medium high and simmer for 7-10 minutes, stirring often. The vinegar will reduce into a sweet and sticky glaze for topping the bruschetta toasts.
Dressing and assembly: Heat 3 tablespoons of olive oil in medium sized pan over medium-low heat. Add 8 cloves of sliced fresh garlic and cook gently for 4-5 minutes or until they are very tender, but not browned. Add the baked eggplant and blistered tomatoes into the pan with the garlic oil. Toss to coat, taste and adjust seasoning. Remove from heat.
Brush 16 slices of baguette with the remaining tablespoon of olive oil and a pinch of salt and toast in a hot grill pan or cast iron skillet.
Top each slice of toasted bread with about ¼ cup of the roasted eggplant mixture, followed by the shredded basil, grana Padano or parmesan cheese, and a drizzle of balsamic glaze. Serve warm or room temperature.

Notes

For most eggplant recipes, I recommend cutting the eggplant, then laying the eggplant slices out on a layer of paper towel. Generously sprinkle with kosher salt and let them sit for 10 minutes. This will help remove the bitter flavor.

In testing this recipe, I found that roasting the eggplant and then tossing it in the garlic olive oil dressing removed most of the bitterness. I'm not including the salting and drying step here, but if you are determined to keep the step and rid your kitchen of any risk of bitter taste, I won't stand in your way.

Prep Time: 15
Cook Time: 30
Category: Appetizer
Method: Oven and Stove Top
Cuisine: Mediterranean