Eggplant and Mint Bruschetta Recipe

Name: Eggplant and Mint Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cut into 1-inch cubes (1 1/2 pounds); 1 medium red onion, quartered lengthwise, layers separated; 4 plum tomatoes, halved lengthwise, seeded, and slivered; 4 tablespoons olive oil; coarse salt and pepper; crushed red pepper flakes; 4 slices crusty bread, 1/4 inch thick; ½ cup packed fresh mint leaves, torn into large pieces; 1 tablespoon fresh lemon juice; 4 ounces feta cheese, crumbled

Servings: persons

1 eggplant, cut into 1-inch cubes (1 1/2 pounds)
1 medium red onion, quartered lengthwise, layers separated
4 plum tomatoes, halved lengthwise, seeded, and slivered
4 tablespoons olive oil
coarse salt and pepper
crushed red pepper flakes
4 slices crusty bread, 1/4 inch thick
½ cup packed fresh mint leaves, torn into large pieces
1 tablespoon fresh lemon juice
4 ounces feta cheese, crumbled

1
Preheat oven to 450 degrees F.
2
Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.
3
Season with salt and pepper; toss to combine.
4
Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
5
Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil.
6
Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
7
Transfer eggplant mixture to a medium bowl.
8
Add mint; toss with remaining tablespoon oil and lemon juice.
9
Divide eggplant mixture among bread slices, top with feta, and serve.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 eggplant, cut into 1-inch cubes (1 1/2 pounds), 1 medium red onion, quartered lengthwise, layers separated, 4 plum tomatoes, halved lengthwise, seeded, and slivered, 4 tablespoons olive oil, and more.

Yes, Eggplant and Mint Bruschetta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant and Mint Bruschetta

How did you like this recipe?

Frequently Asked Questions