Eggplant Aubergine Bruschetta Recipes

GRILLED EGGPLANT BRUSCHETTA

Grilled Eggplant Bruschetta image

Fancy toast. That's what this recipe is all about. Between the zesty garlic-rubbed bread, creamy ricotta, sweet honey-roasted tomatoes and smoky grilled eggplant, it's like a party in my mouth!

Provided by Kardea Brown

Categories appetizer

Time 1h15m

Yield 8 to 10 large bruschetta

Number Of Ingredients 11

Ingredients

1 eggplant, sliced
Kosher salt and freshly ground black pepper
1 loaf sliced Italian bread
1/4 cup extra-virgin olive oil
Nonstick cooking spray, for the baking sheet
1 pint multicolor grape tomatoes
2 tablespoons balsamic vinegar
1 teaspoon honey
3 cloves garlic, halved
1/4 cup fresh basil leaves, chopped, plus more for garnish
One 15-ounce carton ricotta

Steps:

Place the eggplant in a colander. Sprinkle generously with salt and let stand 30 minutes. (This removes the excess water from the eggplant.) Rinse the eggplant and arrange in a single layer on a paper towel-lined baking sheet. Pat dry. Heat a grill pan or outdoor grill to medium-high heat (see Cook's Note).
Preheat the oven to 450 degrees F. Brush the eggplant and bread slices with 3 tablespoons olive oil. Sprinkle the eggplant with salt and pepper.
Line a small rimmed baking sheet with heavy-duty aluminum foil and coat with nonstick cooking spray. Toss the grape tomatoes, vinegar, honey and the remaining tablespoon olive oil on the foil. Bake the tomatoes until they burst, about 6 minutes.
Meanwhile, grill the eggplant until browned and tender, 3 to 4 minutes on each side. Grill the bread until toasted and grill marks appear, 1 minute on each side. Rub the cut sides of the garlic on the bread. Set aside.
Transfer the tomatoes to a medium bowl. Coarsely chop the eggplant and add to the tomatoes. Add the chopped basil, then season with salt and pepper.
Spoon the ricotta onto the grilled bread. Top with the eggplant mixture and garnish with additional basil. Cut the bread in half, if desired.

EGGPLANT (AUBERGINE) BRUSCHETTA

Eggplant (Aubergine) Bruschetta image

Make and share this Eggplant (Aubergine) Bruschetta recipe from Food.com.

Provided by SweetySJD

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 medium eggplant, cut into 1/4-inch slices
1/2 teaspoon salt
3 medium tomatoes, seeded and chopped
2 tablespoons fresh basil, minced
1 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, shredded

Steps:

Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss.
Let stand about 30 minutes. Rinse and drain well.
Coat both sides of each slice with nonstick cooking spray.
Place on a broiler pan.
Top eggplant with tomatoes, basil and cheeses.
Broil until eggplant is tender and cheese is golden and bubbly.

Nutrition Facts : Calories 72.3, Fat 3.7, SaturatedFat 2.1, Cholesterol 12.2, Sodium 255.9, Carbohydrate 6.1, Fiber 2.9, Sugar 3, Protein 4.7

EGGPLANT BRUSCHETTA

Eggplant Bruschetta image

This is from my DD cookbook "Molto Italiano" by Mario Batali. I soooooo LUV, LUV, LUV this guy. Will make and post picture prior to making this public.

Provided by Chabear01

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons extra virgin olive oil
1 medium red onion, halved lengthwise, then sliced lengthwise into 1/2-inch wide strips
4 garlic cloves, thinly sliced
4 italian eggplants, halved lengthwise and cut into 1/4 inch thick halfmoons
salt & freshly ground black pepper
1 baguette, sliced (bruschetta bread)
1/2 cup Italian parsley, finely chopped

Steps:

In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
Meanwhile, preheat the grill or broiler.
Toast the bread on the grill or under the broiler until golden brown on both sides.
Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.

Nutrition Facts : Calories 618.4, Fat 24.6, SaturatedFat 3.7, Sodium 705.7, Carbohydrate 89.2, Fiber 19.7, Sugar 12.3, Protein 15.3

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