Eggplant Bruschetta


serves approx 6 as a side dish

Level: Super Easy

Bruschetta Topping

  • 2 cups chopped tomatoes red, orange, or yellow. Use a mixture so it’s purrrty!  
  • 1/4 cup sliced basil leaves
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Grilled Eggplant

  • 2 eggplants, preferably medium-sized
  • 1/4 cup olive oil
  • salt
  • freshly ground black pepper

How TF To Make Em

  1. Cut the tomatoes into small chunks. Place in a bowl and toss with olive oil, basil,  salt, and pepper. Set aside
  2. Cut the eggplant into slices approximately 2cm in thickness.
  3. Brush both sides of the eggplant slices with olive oil and season both sides with salt and pepper.
  4. Grill the eggplant slices for approximately 3 to 4 minutes per side until tender and slightly charred.
  5. To assemble, lay the warm eggplant on a tray and top with the bruschetta tomato mixture. Garnish with a little extra basil if you are feeling fancy!

Leave a Comment

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.