Salted Eggplant Chips With Bruschetta Spread Recipe

Name: Salted Eggplant Chips With Bruschetta Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggplants, sliced into 1/4-inch rounds; 1 1/2 teaspoons Diamond Crystal(R) Kosher Salt; 1 tablespoon dried oregano; 3 tablespoons olive oil; Bruschetta Spread:; 4 ounces cream cheese, softened; 2 tablespoons sun-dried tomatoes packed in oil, drained and chopped; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 roma tomato, chopped; 4 leaves basil, chopped; Diamond Crystal(R) Kosher Salt, to taste; Ground black pepper, to taste

Servings: persons

3 eggplants, sliced into 1/4-inch rounds
1 1/2 teaspoons Diamond Crystal(R) Kosher Salt
1 tablespoon dried oregano
3 tablespoons olive oil
Bruschetta Spread:
4 ounces cream cheese, softened
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon olive oil
2 cloves garlic, minced
1 roma tomato, chopped
4 leaves basil, chopped
Diamond Crystal(R) Kosher Salt, to taste
Ground black pepper, to taste

1
Preheat an oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.
2
Place sliced eggplant between paper towels and lightly press out the excess moisture. Arrange eggplant slices on prepared baking sheet. Sprinkle slices with Diamond Crystal(R) Kosher Salt and oregano, and drizzle with olive oil.
3
Bake until slices are browned and crisp, 13 to 15 minutes.
4
Mix cream cheese, sundried tomatoes, olive oil, garlic, chopped roma tomato, and basil together in a bowl. Season with Diamond Crystal(R) Kosher Salt and ground black pepper. Add more olive for a thinner spread, if necessary.
5
Top the eggplant slices with some of the spread. Serve immediately to maintain the eggplant crispiness.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 eggplants, sliced into 1/4-inch rounds, 1 1/2 teaspoons Diamond Crystal(R) Kosher Salt, 1 tablespoon dried oregano, 3 tablespoons olive oil, and more.

Yes, Salted Eggplant Chips With Bruschetta Spread 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.

That's it — enjoy your meal!

Salted Eggplant Chips With Bruschetta Spread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions