Eggplant Bruschetta Recipe

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Game Day for the Gourmet: Eggplant Bruschetta Recipe #RaguTailgating

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 [3]; they are another easy and fun party appetizer that will satisfy the taste buds.

Game Day for the Gourmet: Eggplant Bruschetta Recipe #RaguTailgating

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 [4]
  • 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 [5] as needed
  • * salt and pepper to taste
  • * ricotta salata cheese [6]

Game Day for the Gourmet: Eggplant Bruschetta Recipe #RaguTailgating Game Day for the Gourmet: Eggplant Bruschetta Recipe #RaguTailgating Game Day for the Gourmet: Eggplant Bruschetta Recipe #RaguTailgating Game Day for the Gourmet: Eggplant Bruschetta Recipe #RaguTailgating

Directions

  1. Heat a couple of tablespoons of olive oil in a large sauté pan [7].  When hot, add the eggplant and sauté until browned.  Remove the eggplant and set aside.
  2. 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.
  3. 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.
  4. Toast the pine nuts in a lightly oiled sauté pan over a medium flame.  They are done when they become light golden brown.
  5. 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.

Strawberry Pork Bruschetta Recipe [8]

Game Day for the Gourmet: Eggplant Bruschetta Recipe #RaguTailgating

To serve

  1. Brush the baguette slices with olive oil and toast in a 425 degree oven.
  2. Top the eggplant mixture from above with grated ricotta salata cheese.
  3. Place the toasted baguette slices around the finished eggplant mixture and serve.

Game Day for the Gourmet: Eggplant Bruschetta Recipe #RaguTailgating

Game Day for the Gourmet: Eggplant Bruschetta Recipe #RaguTailgating

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 [4]
  • 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 [5] as needed
  • * salt and pepper to taste
  • * ricotta salata cheese [6]

Directions:

  1. Heat a couple of tablespoons of olive oil in a large sauté pan [7].  When hot, add the eggplant and sauté until browned.  Remove the eggplant and set aside.
  2. 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.
  3. 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.
  4. Toast the pine nuts in a lightly oiled sauté pan over a medium flame.  They are done when they become light golden brown.
  5. 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

  1. Brush the baguette slices with olive oil and toast in a 425 degree oven.
  2. Top the eggplant mixture from above with grated ricotta salata cheese.
  3. Place the toasted baguette slices around the finished eggplant mixture and serve.

 

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URLs in this post:

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[2] : https://www.addtoany.com/add_to/pinterest?linkurl=https%3A%2F%2Fdivinelifestyle.com%2Feggplant-bruschetta-recipe%2F&linkname=Eggplant%20Bruschetta%20Recipe

[3] French Dip Puffs: https://divinelifestyle.com/french-dip-puffs-recipe/

[4] pine nuts: https://amzn.to/3cu4Hw3

[5] extra virgin olive oil: https://amzn.to/34mpa1C

[6] ricotta salata cheese: https://amzn.to/2LoowZK

[7] large sauté pan: https://amzn.to/2Wojcfm

[8] Strawberry Pork Bruschetta Recipe: https://divinelifestyle.com/strawberry-pork-bruschetta-recipe/

[9] Print Recipe: https://divinelifestyle.com/eggplant-bruschetta-recipe/print/