EatSmarter exclusive recipe

Roasted Eggplanton Bruschetta

Roasted Eggplant - Roasted Eggplant - This vegetarian appetizer is perfect for warm summer evenings
212 kcal
Roasted Eggplant - This vegetarian appetizer is perfect for warm summer evenings


Preparation:25 min
Ready in:90 min
1 serving contains (Percentage of daily recommendation)
Calories212 kcal(11%)
Protein6 g(12%)
Fat5 g(6%)
Carbohydrates32 g(12%)
Added Sugar0 g(0%)
Roughage7 g(23%)

Recipe Development: EAT SMARTER


For servings

2eggplant (about 600 grams)
2 tablespoonsOlive oil
4 sprigsThyme
3 sprigsBasil
1large Garlic clove
½Crusty bread (about 250 grams)
coarse Sea salt
Related recipes

Kitchen Utensils

1 Baking sheet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Tablespoon, 1 Slotted spatula, 1 Grill pan


Display mode:
1 Rinse eggplant, wipe dry and halve lengthwise. Score flesh with a sharp knife in a cross-hatch pattern. Place on a baking sheet, cut side up.
2 Drizzle olive oil sparingly over the eggplant.
3 Rinse thyme and shake dry. Season eggplant with salt and pepper and distribute thyme over the top. Bake in a preheated oven at 200°C (fan 180°C, gas: mark 2-3) (approximately 400°F/convection 350°F), about 40 minutes.
4 Let eggplant cool slightly, then remove thyme. With a spoon, scoop out the flesh.
5 Finely chop eggplant pulp and place in a bowl. Juice lemon. Add 2 tablespoons lemon juice to the eggplant pulp and season with salt and pepper.
6 Rinse basil, shake dry and pluck leaves. Chop finely and mix well with eggplant.
7 Halve garlic. Cut bread into 1 cm (1/2-inch) thick slices. Rub with garlic.
8 Heat a grill pan (or skillet) over medium heat. Cook bread until brown and crispy on both sides.
9 Top the toasted bread slices with eggplant. Garnish with coarse sea salt and extra basil leaves. Serve bruschetta immediately.


This recipe hasn't received any comments yet.

Leave a Comment