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Eggplant Bruschetta Recipe
Eggplant Bruschetta Recipe
In this recipe, light toasted baguette bread is topped with an eggplant mixture that features the sweet sour of balsamic vinegar and the saltiness of Ricotta Salata. This Eggplant Bruchetta Recipe is easy to make, and it is perfect for parties. I hope you enjoy the recipe; let us know in the comments what you think. If you need more inspiration, check out our French Dip Puffs; they are another easy and fun party appetizer that will satisfy the taste buds.
Eggplant Bruschetta Recipe
Ingredients
- 1 eggplant, peeled and cut 1/2″ diced
- 1 red onion, 1/2″ diced
- 1 red pepper, 1/2″ diced
- 5 cloves garlic, sliced thin
- 3 tablespoons pine nuts
- 1/3 cup roughly chopped fresh basil
- 3 Tbsp balsamic vinegar
- 1/4 cup diced tomato
- 1 Tbsp Sugar
- 1 French baguette, sliced
- extra virgin olive oil as needed
- * salt and pepper to taste
- * ricotta salata cheese
Directions
- Heat a couple of tablespoons of olive oil in a large sauté pan. When hot, add the eggplant and sauté until browned. Remove the eggplant and set aside.
- Heat about one tablespoon of olive oil in the large sauté pan. Add the onions and sauté until soft and lightly colored. Remove from the pan and set aside.
- Heat one tablespoon of olive oil in the large sauté pan. Sauté the peppers. When they begin to soften, add the garlic and continue to cook until the garlic begins to brown on the edges. Once this happens, remove from the flame and set aside.
- Toast the pine nuts in a lightly oiled sauté pan over a medium flame. They are done when they become light golden brown.
- In a medium sized bowl, mix together all of the sautéed vegetables, pine nuts, basil, vinegar, sugar, and tomatoes. Season with salt and pepper to taste.
To serve
- Brush the baguette slices with olive oil and toast in a 425 degree oven.
- Top the eggplant mixture from above with grated ricotta salata cheese.
- Place the toasted baguette slices around the finished eggplant mixture and serve.
Eggplant Bruschetta Recipe
Ingredients:
- 1 eggplant, peeled and cut 1/2″ diced
- 1 red onion, 1/2″ diced
- 1 red pepper, 1/2″ diced
- 5 cloves garlic, sliced thin
- 3 tablespoons pine nuts
- 1/3 cup roughly chopped fresh basil
- 3 Tbsp balsamic vinegar
- 1/4 cup diced tomato
- 1 Tbsp Sugar
- 1 French baguette, sliced
- extra virgin olive oil as needed
- * salt and pepper to taste
- * ricotta salata cheese
Directions:
- Heat a couple of tablespoons of olive oil in a large sauté pan. When hot, add the eggplant and sauté until browned. Remove the eggplant and set aside.
- Heat about one tablespoon of olive oil in the large sauté pan. Add the onions and sauté until soft and lightly colored. Remove from the pan and set aside.
- Heat one tablespoon of olive oil in the large sauté pan. Sauté the peppers. When they begin to soften, add the garlic and continue to cook until the garlic begins to brown on the edges. Once this happens, remove from the flame and set aside.
- Toast the pine nuts in a lightly oiled sauté pan over a medium flame. They are done when they become light golden brown.
- In a medium sized bowl, mix together all of the sautéed vegetables, pine nuts, basil, vinegar, sugar, and tomatoes. Season with salt and pepper to taste.
To serve
- Brush the baguette slices with olive oil and toast in a 425 degree oven.
- Top the eggplant mixture from above with grated ricotta salata cheese.
- Place the toasted baguette slices around the finished eggplant mixture and serve.
This looks awesome. I love eggplant and Ragu is a staple in my kitchen. I’ll try this soon.
This looks really good, I love bruschetta and eggplant so this would be prefect for me. I can’t wait to try it out and growing up my mom always used jarred sauce and Ragu was her favorite one.
Oooh…I love eggplant! This bruschetta dish looks absolutely delicious. My kids are not fans of eggplant, but they probably wouldn’t even know it is in there if I don’t tell them! Going to give this recipe a try!
I always wanted to make Eggplant Bruschetta. Thanks fo sharing the recipe.
These looks super delicious! I love eggplant and I would love to try this! Love your photography as well.
Yum, we love bruschetta. This looks like an easy recipe, will have to try it. Especially since there’s a $0.75 off coupon at Kroger’s.
how simple and tasty is that (quite!) I’ll have to give this a try next week, looks like a great appetizer : ) YUM!
YUMMY, thank you for sharing I’ll be giving these a try for sure
What a great appetizer to make up!! I love Ragu sauce it has so many great ways to be used.
I am not a fan of eggplant. I gave it a fair try and it was weird tasting.
The bruschetta looks delicious though especially topped on toasted french bread or even zucchini.
Oh, this is such a neat recipe! I love bruschetta, it is so delicious.
That looks so yummy! I love easy and healthy recipes like this. I can’t wait to make this for my family.
I am truly grateful to come across this post. I love discovering and checking out new things. This recipe is incredible and I will definitely try and check this out. That looks so healthy and delicious! Im sure my hubby will love to taste this! Thank you for sharing.
More power to you!
We love the new RAGU Homestyle pasta sauces because they’re not only delicious, they’re thicker too. Thanks for the recipe. Love how easy it is to make, Perfect for those busy nights!
This looks simply amazing! I love making bruschetta like this.
I could see that topping sauce as our viand already! I haven’t tried Ragu yet but I soon might because it looks so delicious! If I could, I would grab one from your table! LOL!
This looks so yummy! Perfect appetizer dish to serve guests! Thanks for sharing the recipe!
Some say using Ragu is cheating, but it’s delicious and isn’t like complicated enough?
We LOVE Bruschetta and these look absolutely delicious! So easy to make too!
I don’t eat eggplant often, but I do so love bruschetta on toast. I’m going to have to pin this. It sounds like a great appetizer for a party or get-together.
Oh my goodness! This is really looks good and tasty! I’m going to try this.
I made that recipe for dinner yesterday and everyone loved it. Thank you!
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