Eggplant Bruschetta

    (103)
    25 minutes

    Sauteed eggplant and zucchini topped with oregano and basil on toasted slices of French bread. These make tasty finger food entrees for your vegetarian guests.


    91 people made this

    Ingredients
    Serves: 5 

    • 1/8 cup olive oil
    • 1 clove garlic, diced
    • 1 medium eggplant, cubed
    • 1 zucchini, cubed
    • 1 medium tomato - peeled, seeded and diced
    • 1 teaspoon salt
    • 2 teaspoons minced fresh oregano
    • 2 teaspoons minced fresh basil
    • 1 baguette
    • 4 teaspoons garlic powder
    • 6 teaspoons butter, softened

    Directions
    Preparation:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Place olive oil and garlic in a frying pan. Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes. Add eggplant and zucchini to the frypan, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.
    2. Add the tomato chunks to the frypan, stir the mixture until the tomato becomes a pulp. Mix in salt, oregano and basil. Stir the entire mixture over the heat for 2 minutes, remove frying pan from heat then let the mixture cool.
    3. Preheat oven to 170 degrees C.
    4. Slice the bread into 12 (3cm) slices. Distribute garlic powder and butter evenly over the top of each slice. Place the slices directly onto the oven rack (do not use a baking tray, the bread will get crisper this way). Let the bread heat for 3 to 5 minutes.
    5. Remove the bread from the oven and arrange them on a serving platter. Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can. Serve immediately.

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    Reviews and Ratings
    Global Ratings:
    (103)

    Reviews in English (61)

    by
    49

    This is a great recipe exactly as written, though I do always salt my eggplant first to make sure it's not bitter. I've tried other variations, all very good: adding several spoonfuls of pesto in lieu of the basil, melting mozzarella cheese on the garlic bread, serving with focaccia or pita bread. I've also varied the amount of each vegetable based on what I had on hand, and it's come out great every time.  -  30 Aug 2005  (Review from Allrecipes USA and Canada)

    by
    36

    Absolutely excellent! The only thing I will change next time is to serve it on toasted pita triangles rather than crusty bread...I'll get more of the tasty spread that way!  -  08 Aug 2001  (Review from Allrecipes USA and Canada)

    by
    34

    Although I added goat cheese for a little extra flavor, I was a bit disappointed with the intensity of flavor overall. Unfortunately, I did not have fresh herbs on hand so I used dried herbs (2x as much), so that may be reason for the perceived lack of flavor. Maybe it just needs more salt. I must agree with everyone that it is a very tasty dish and I looked forward to eating the leftovers (with extra salt  -  08 Sep 2002  (Review from Allrecipes USA and Canada)

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