Description
This Eggplant and Tomato Bruschetta is a vibrant and flavorful vegan appetizer featuring roasted eggplant, fresh cherry tomatoes, garlic, and basil on toasted baguette slices. Perfect as a light snack or party starter, it combines Mediterranean flavors with a delightful texture contrast between the tender roasted vegetables and crispy bread.
Ingredients
Scale
Vegetables and Herbs
- 1 medium eggplant, diced
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
Seasonings and Oils
- 2 tablespoons olive oil, plus more for brushing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- Flaky sea salt for garnish (optional)
Bread
- 1 French baguette, sliced into 1/2-inch rounds
Instructions
- Preheat and Prepare Eggplant: Preheat your oven to 400°F (200°C). Toss the diced eggplant with 2 tablespoons of olive oil, salt, and black pepper ensuring each piece is evenly coated.
- Roast Eggplant: Spread the seasoned eggplant on a baking sheet in a single layer. Roast in the oven for 20 to 25 minutes, stirring halfway through to brown evenly, until golden and tender.
- Mix Tomato Topping: While the eggplant roasts, combine halved cherry tomatoes, minced garlic, balsamic vinegar, and chopped basil in a mixing bowl. Stir gently to combine the flavors.
- Combine Roasted Eggplant and Tomato Mixture: Once the eggplant is roasted, allow it to cool slightly. Add it to the tomato mixture and toss gently to blend all the ingredients without mashing them.
- Toast Baguette Slices: Arrange the baguette slices on a separate baking sheet and toast them in the oven for 5 to 7 minutes or until they turn lightly golden and crisp.
- Brush Bread with Olive Oil: Remove the toasted bread from the oven and brush each slice lightly with olive oil for extra flavor and moisture.
- Assemble Bruschetta: Spoon the eggplant and tomato mixture generously onto each toasted baguette slice. Garnish with flaky sea salt if desired.
- Serve: Serve the bruschetta immediately while the bread is still crisp and the toppings fresh.
Notes
- For additional aroma and flavor, rub the toasted bread with a cut clove of garlic before adding the eggplant-tomato topping.
- Grilling the eggplant instead of roasting imparts a smoky flavor which pairs beautifully with the fresh tomato mixture.
- Using heirloom tomatoes adds a colorful and sweet twist to the dish, enhancing its visual appeal and taste.
