This recipe for bruschetta uses eggplant to add texture and flavor. Be sure that, when you're cooking the eggplant, it is fully cooled before combining it with the remaining ingredients. You can even sauté the eggplant ahead of time and save it in the refrigerator until you're ready to use it.
Easy Bruschetta With Eggplant
Ingredients You Will Need:
1 small eggplant, peeled, diced
¼ cup red onion, chopped
2 garlic cloves, chopped
1 tomato, chopped
¼ cup olive oil
1 teaspoon rosemary, minced
Pinch dried oregano
¼ cup fresh basil, chopped
Pinch salt
Pinch pepper
1 large baguette
First you'll need to prepare the eggplant. In a medium saucepan, add some olive oil, and sauté the eggplant, onions, garlic and tomato. Sauté until the eggplant is soft, and then transfer it from the heat and let cool. In a separate bowl, combine the olive oil, rosemary, oregano and basil. Then stir in the eggplant mixture and add salt and pepper to taste.
Then slice your baguette into diagonal pieces. Broil them in the oven for about 2 minutes on each side. Spoon the eggplant mixture on the top of the toasted slices, and serve immediately.
Variations
Try also adding in ¼ cup of chopped green bell pepper and 2 tablespoons of red wine vinegar to the recipe above for an extra kick. Some choose to use specific types of eggplant, such as Italian eggplant or Japanese eggplant. Either will do for the recipe above. For a non-vegetarian version of this recipe, chop up a few slices of prosciutto, and marinate it in the saucepan with the eggplant.
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