Eggplant Bruschettas

Eggplant bruschettas are a delicious and fresh appetizer, ideal for summer but great all year round. Here is the recipe to prepare Italian-style eggplant bruschettas:

Ingredients

• 2 medium eggplants
• 1 baguette or homemade bread in slices
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Black pepper to taste
• Fresh or dry oregano to taste
• Fresh basil for garnishing
• 2 ripe tomatoes (optional)

Preparation

1. Preheat the oven to 180 °C (use grill mode if available).

2. Wash the eggplants and cut them into cubes. Place them in a colander, sprinkle with salt and let them rest for about 30 minutes to remove bitterness.

3. Rinse the eggplant cubes under running water and dry them with paper towels.

4. In a bowl, mix the eggplant cubes with 2 tablespoons of extra virgin olive oil, a pinch of salt, black pepper, and oregano.

5. Arrange the eggplant cubes on a baking tray lined with parchment paper and cook in the preheated oven for about 20-25 minutes or until golden, turning them halfway through cooking.

6. In the meantime, cut the baguette into slices and rub one side of each slice with a peeled garlic clove.

7. Arrange the baguette slices on another baking tray and drizzle with the remaining extra virgin olive oil.

8. Toast the bread in the oven under the grill for 3-5 minutes or until they are crispy and lightly golden.

9. Remove the eggplant cubes and toasted bread from the oven.

10. Place a spoonful of eggplants on top of each slice of toasted bread.

If desired, you can add to the bruschetta fresh diced tomatoes seasoned with salt, oil, and basil for a touch of freshness and color.

Curiosity

Bruschetta is a typical snack in Italian cuisine, which varies greatly from region to region. The classic version involves the use of tomatoes, but there is a wide openness towards variations that may include the use of other vegetables like eggplants.