EGGPLANT BRUSCHETTA
Here's a memorable take on an all-time classic. Maxine Petersohn tops eggplant slices with chopped tomatoes, fresh basil and cheese before broiling them. "My family thoroughly enjoys them," she pens from Cortez, Florida.
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray. Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted.
Nutrition Facts : Calories 68 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 242mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
EGGPLANT BRUSCHETTA
This is from my DD cookbook "Molto Italiano" by Mario Batali. I soooooo LUV, LUV, LUV this guy. Will make and post picture prior to making this public.
Provided by Chabear01
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
- Meanwhile, preheat the grill or broiler.
- Toast the bread on the grill or under the broiler until golden brown on both sides.
- Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.
Nutrition Facts : Calories 618.4, Fat 24.6, SaturatedFat 3.7, Sodium 705.7, Carbohydrate 89.2, Fiber 19.7, Sugar 12.3, Protein 15.3
EGGPLANT PARMESAN BRUSCHETTA
Steps:
- Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with olive oil and sprinkle with salt. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
- Slice 1 Japanese eggplant into 1/2-inch-thick rounds and toss with olive oil, salt and pepper. Spread on a baking sheet and roast about 12 minutes at 425 degrees F. Top the toast rounds with sliced mozzarella, the roasted eggplant and some marinara sauce; sprinkle with parmesan. Bake until the cheese melts.
GRILLED EGGPLANT BRUSCHETTA
Provided by Food Network
Categories appetizer
Time 15m
Yield about 12 bruschetta
Number Of Ingredients 6
Steps:
- Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper.
GRILLED EGGPLANT BRUSCHETTA
Fancy toast. That's what this recipe is all about. Between the zesty garlic-rubbed bread, creamy ricotta, sweet honey-roasted tomatoes and smoky grilled eggplant, it's like a party in my mouth!
Provided by Kardea Brown
Categories appetizer
Time 1h15m
Yield 8 to 10 large bruschetta
Number Of Ingredients 11
Steps:
- Place the eggplant in a colander. Sprinkle generously with salt and let stand 30 minutes. (This removes the excess water from the eggplant.) Rinse the eggplant and arrange in a single layer on a paper towel-lined baking sheet. Pat dry. Heat a grill pan or outdoor grill to medium-high heat (see Cook's Note).
- Preheat the oven to 450 degrees F. Brush the eggplant and bread slices with 3 tablespoons olive oil. Sprinkle the eggplant with salt and pepper.
- Line a small rimmed baking sheet with heavy-duty aluminum foil and coat with nonstick cooking spray. Toss the grape tomatoes, vinegar, honey and the remaining tablespoon olive oil on the foil. Bake the tomatoes until they burst, about 6 minutes.
- Meanwhile, grill the eggplant until browned and tender, 3 to 4 minutes on each side. Grill the bread until toasted and grill marks appear, 1 minute on each side. Rub the cut sides of the garlic on the bread. Set aside.
- Transfer the tomatoes to a medium bowl. Coarsely chop the eggplant and add to the tomatoes. Add the chopped basil, then season with salt and pepper.
- Spoon the ricotta onto the grilled bread. Top with the eggplant mixture and garnish with additional basil. Cut the bread in half, if desired.
EGGPLANT (AUBERGINE) BRUSCHETTA
Make and share this Eggplant (Aubergine) Bruschetta recipe from Food.com.
Provided by SweetySJD
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss.
- Let stand about 30 minutes. Rinse and drain well.
- Coat both sides of each slice with nonstick cooking spray.
- Place on a broiler pan.
- Top eggplant with tomatoes, basil and cheeses.
- Broil until eggplant is tender and cheese is golden and bubbly.
Nutrition Facts : Calories 72.3, Fat 3.7, SaturatedFat 2.1, Cholesterol 12.2, Sodium 255.9, Carbohydrate 6.1, Fiber 2.9, Sugar 3, Protein 4.7
CRISPY EGGPLANT BRUSCHETTA
One word describes this summer appetizer..."wonderful"! The crispy exterior of the tender eggplant slices and the robust taste of tomato and basil topping create a dynamic flavor duo. It's delicious served chilled or at room temperature.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- Place eggs in a shallow bowl. In a separate shallow bowl, combine the flour, salt and pepper. In another bowl, combine bread crumbs and Parmesan cheese. Dip eggplant in the flour mixture, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 4-5 minutes on each side or until tender. Drain on paper towels., In a small bowl, combine the tomatoes, onion and basil. Top each eggplant slice with mozzarella cheese and tomato mixture. Drizzle with vinaigrette.
Nutrition Facts : Calories 204 calories, Fat 13g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.
EGGPLANT BRUSCHETTE
Steps:
- Put oven rack in middle position and preheat oven to 375°F.
- Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F.
- Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.
- Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.
- Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.
- Top toasts with eggplant mixture and sprinkle with cheese.
More about "eggplant bruschetta recipes"
EGGPLANT BRUSCHETTA WITH TOMATO AND BASIL - FOOD & WINE
From foodandwine.com
Servings 8
- Using a vegetable peeler, remove 1 lengthwise strip of skin from opposite sides of each eggplant. Slice the eggplants crosswise 1/4 inch thick. Stack several slices and cut them into 1/4-inch matchsticks; repeat with the remaining eggplant. Transfer the eggplant to a colander, sprinkle generously with salt and toss to coat. Let drain for at least 30 minutes. Squeeze handfuls of the eggplant to extract the bitter juices.
- Warm 1/4 cup plus 2 tablespoons of the olive oil in a large skillet over high heat. Add the eggplant and toss it quickly to coat with oil. Reduce the heat to moderate, add the garlic and crushed red pepper and season with black pepper. Cook, stirring, until the eggplant begins to soften, about 15 minutes. Add 3 tablespoons of the basil and cook until just wilted. Add half the tomatoes and cook over moderately low heat, stirring, until the liquid has evaporated, about 5 minutes. Add the remaining tomatoes and cook until thick, about 15 minutes longer. season with salt and keep warm.
- Meanwhile, preheat a grill or broiler. brush the bread on both sides with the remaining 2 tablespoons of olive oil. Grill or broil the bread until lightly charred. Spoon the eggplant on the grilled bread, top with the remaining 1 tablespoon of basil and serve right away.
EGGPLANT BRUSCHETTA RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
COOKISTRY: EGGPLANT BRUSCHETTA
From cookistry.com
ROASTED EGGPLANT BRUSCHETTA - EAT REAL AMERICA
From eatrealamerica.com
SIMPLE EGGPLANT BRUSCHETTA BITES - SUGARLOVESPICES
From sugarlovespices.com
EGGPLANT BRUSCHETTA RECIPE - LOS ANGELES TIMES
From latimes.com
EGGPLANT CAPONATA BRUSCHETTA - CHEF SILVIA
From chefsilvia.com
EGGPLANT BRUSCHETTA WITH HOMEMADE MARINARA SAUCE - GLOW KITCHEN
From glowkitchen.com
BRUSCHETTA WITH RICOTTA AND GRILLED EGGPLANT | FOOD & STYLE
From foodandstyle.com
FRIED EGGPLANT BRUSCHETTA - SOLO-DOLCE
From solo-dolce.com
EGGPLANT BRUSCHETTA - GLOW KITCHEN
From glowkitchen.com
CRISPY EGGPLANT BRUSCHETTA · SALT PEPPER SKILLET
From saltpepperskillet.com
BRUSCHETTA WITH EGGPLANT | ITALIAN FOOD RECIPES# | GENIUS COOK ...
From geniuscook.com
EGGPLANT BRUSCHETTA RECIPE | WOOLWORTHS
From woolworths.com.au
SOPHIA EGGPLANT BRUSCHETTA – SOPHIA FOODS
From sophiafoods.com
EGGPLANT BRUSCHETTA - HALF YOUR PLATE
From halfyourplate.ca
EGGPLANT BRUSCHETTA RECIPE - STRAYED FROM THE TABLE
From strayedtable.com
CRISPY EGGPLANT BRUSCHETTA · COOK EAT LAUGH
From cookeatlaugh.com
RAW ITALIAN EGGPLANT BRUSCHETTA | THE GLOBAL GIRL
From theglobalgirl.com
ROASTED EGGPLANT AND TOMATO BRUSCHETTA - FOOD & WINE
From foodandwine.com
EGGPLANT BRUSCHETTA (DAIRY FREE - PALEO) - EVERY LAST BITE
From everylastbite.com
BAKED EGGPLANT BRUSCHETTA | FOOD MATTERS®
From foodmatters.com
EGGPLANT CAPONATA RECIPE | ITALIAN BRUSCHETTA SPREAD
From thisitaliankitchen.com
DELICIOUS GRILLED EGGPLANT BRUSCHETTA - THE WOODEN SKILLET
From thewoodenskillet.com
ROASTED EGGPLANT BRUSCHETTA RECIPE - OH SO SAVVY MOM
From ohsosavvymom.com
FULL CIRCLE - RECIPE: EGGPLANT BRUSCHETTA
From fullcircle.com
GRILLED AND GARLIC-FILLED EGGPLANT (AUBERGINE) BRUSCHETTA
From puttherecipefirst.com
EASY EGGPLANT BRUSCHETTA RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
EGGPLANT BRUSCHETTA - GRILLED AND DELICIOUS! - COOKTHESTORY
From cookthestory.com
EGGPLANT BRUSCHETTA (PALEO, GLUTEN FREE, VEGAN) - LOVE FOOD NOURISH
From lovefoodnourish.com
GRILLED EGGPLANT BRUSCHETTA - ASWEETLIFE
From asweetlife.org
GRILLED EGGPLANT BRUSCHETTA • ELECTRIC BLUE FOOD - KITCHEN STORIES …
From electricbluefood.com
EGGPLANT WITH MINT BRUSCHETTA RECIPE | MYRECIPES
From myrecipes.com
EGGPLANT BRUSCHETTA | THE VEGETARIAN BLOG
From thevegetarianblog.com
EGGPLANT BRUSCHETTA - MEDITERRANEAN RECIPES
From fooddiez.com
EGGPLANT BRUSCHETTA - LOW CARB, PALEO, GLUTEN FREE
From peaceloveandlowcarb.com
EGGPLANT BRUSCHETTA WITH MOZZARELLA - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
EGGPLANT RICOTTA BRUSCHETTA
From talesofthyme.org
ROASTED EGGPLANT BRUSCHETTA | THE MEDITERRANEAN DISH | POMI USA
From pomi.us.com
You'll also love