Egg Plant Bruschetta Rsc
Elevate your appetizer game with this irresistible Eggplant Bruschetta RSC, a delightful twist on the classic Italian favorite. Featuring roasted eggplant paired with juicy cherry tomatoes, fragrant fresh basil, and a hint of garlic, this recipe bursts with Mediterranean flavors in every bite. A drizzle of balsamic vinegar and a sprinkle of Parmesan cheese add the perfect touch of tanginess and richness. Served on toasted slices of crusty French baguette or Italian bread, this dish is ideal for entertaining or a wholesome snack. Ready in just 40 minutes, it’s the perfect combination of simplicity and gourmet appeal. Whether you're hosting a dinner party or enjoying a cozy night in, this eggplant bruschetta is a crowd-pleasing appetizer you'll want to make again and again.
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Recipe Information
Ingredients
- 1 medium Eggplant
- 1 cup Cherry tomatoes
- 2 large Garlic cloves
- 3 tablespoons Olive oil
- 10 leaves Fresh basil leaves
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 loaf French baguette or Italian bread
- 0.25 cup Grated Parmesan cheese
Instructions
Preheat your oven to 400°F (200°C).
Wash the eggplant and dice it into small cubes, about 1/2 inch in size. Spread the diced eggplant on a baking sheet.
Drizzle 1 tablespoon of olive oil over the eggplant, sprinkle with a pinch of salt and pepper, and toss to coat evenly.
Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until golden and tender.
While the eggplant is roasting, dice the cherry tomatoes into small pieces and add them to a medium-sized mixing bowl.
Mince the garlic cloves finely and add them to the tomatoes.
Chop the fresh basil leaves and add them to the tomato mixture.
Once the roasted eggplant has cooled slightly, add it to the tomato mixture along with 1 tablespoon of olive oil, balsamic vinegar, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix everything gently to combine.
Slice the baguette into 1/2-inch-thick slices. Arrange the slices on a baking sheet.
Brush the bread slices lightly with the remaining 1 tablespoon of olive oil.
Toast the bread slices in the oven for about 5 minutes, or until golden and crisp.
Spoon the eggplant-tomato mixture onto each toasted bread slice.
Sprinkle the bruschetta with a little grated Parmesan cheese for added flavor.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 4318 mg | 188% | |
| Total Carbohydrate | 269.9 g | 98% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 29.6 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 402 mg | 31% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2071 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
