1 min. read
This alternative to the classic bruschetta recipe opts for eggplant instead of bread and makes a great appetizer or main dish to share with your household. Topped with tomatoes, garlic and parsley, this flavourful dish will even pair well alongside a Dry Feb-inspired mocktail.
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6-8
Ingredients
Eggplant
- 2 medium eggplants sliced into 1-inch rounds
- 1 tbsp olive oil
- Salt and pepper to taste
Bruschetta
- 5 roma tomatoes diced
- 1 tbsp balsamic vinegar
- 4 tbsp olive oil
- 1 garlic clove minced
- 2 finely chopped green onions
- 3 tbsp finely chopped fresh parsley
- Salt and pepper to taste
- 4 tbsp feta cheese (optional)
Instructions:
- Preheat oven to 425F, coat parchment lined baking sheet with olive oil.
- Arrange eggplant on sheet and flip to evenly coat with olive oil. Sprinkle salt and pepper and roast for 15-20 minutes. Once time has elapsed flip and season, return to oven for an additional 10 minutes.
- While the eggplant is cooking, make the bruschetta. Combine diced tomatoes, garlic, parsley, balsamic, olive oil, salt and pepper.
- Top eggplant with mixture and a bit of crumbled feta for garnish and serve immediately. Eggplant can get soggy so make sure you don’t let it sit too long!
- You can also serve this tasty bruschetta on toasted bread or any roasted veggies of your choice.
- Afraid of soggy eggplant? Before cooking, spread the rounds out on a paper towel and salt generously. Let it sit for about 30-40 minutes then rinse thoroughly.
This recipe is courtesy of Half Your Plate.