Roasted Eggplant Bruschetta Recipe

Name: Roasted Eggplant Bruschetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Extra Virgin Olive Oil, Divided; 2 whole Medium-sized Eggplants, Cut Into 1-inch Rounds; 1 whole Red Bell Pepper, Finely Diced; 1/2 cups Finely Diced Red Onion; 1 Tablespoon Capers; 1 teaspoon Red Wine Vinegar; 2 Tablespoons Fresh Mint Leaves, Torn; 2 Tablespoons Freshly Grated Parmesan Cheese; 1 pinch Coarse Salt; 1 pinch Freshly Ground Pepper

Servings: persons

3 Tablespoons Extra Virgin Olive Oil, Divided
2 whole Medium-sized Eggplants, Cut Into 1-inch Rounds
1 whole Red Bell Pepper, Finely Diced
1/2 cups Finely Diced Red Onion
1 Tablespoon Capers
1 teaspoon Red Wine Vinegar
2 Tablespoons Fresh Mint Leaves, Torn
2 Tablespoons Freshly Grated Parmesan Cheese
1 pinch Coarse Salt
1 pinch Freshly Ground Pepper

1
Preheat oven to 425F.
2
Brush 2 Tablespoons of oil on a rimmed baking sheet.
3
Layer the eggplant rounds on the sheet and roast for 25 minutes.
4
Flip and roast 12 more minutes.
5
In the meantime, combine the red bell pepper, onion, capers, remaining oil, vinegar, mint leaves, parmesan and a pinch of salt and pepper in a little bowl.
6
Top each roasted eggplant round with the topping and serve on a cute little tray!
7
Or not.
8
You could just shove them into your mouth.

172

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.

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

You need 10 ingredients. The key ingredients include: 3 Tablespoons Extra Virgin Olive Oil, Divided, 2 whole Medium-sized Eggplants, Cut Into 1-inch Rounds, 1 whole Red Bell Pepper, Finely Diced, 1/2 cups Finely Diced Red Onion, and more.

Yes, Roasted Eggplant 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.

Roasted Eggplant Bruschetta

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