Eggplant Bruschetta with Pita Chips
Elevate your appetizer game with this vibrant and healthy recipe for Eggplant Bruschetta with Pita Chips! Roasted eggplant meets juicy cherry tomatoes, fragrant fresh basil, and a zesty blend of garlic, olive oil, and balsamic vinegar in this Mediterranean-inspired twist on a classic bruschetta. Paired with crispy, oven-baked pita chips seasoned with oregano—and optionally topped with a sprinkle of Parmesan—this dish is perfect for entertaining guests or enjoying as a light snack. Ready in under an hour, this recipe is as easy as it is delicious, offering a crowd-pleasing, vegetarian option for your next gathering. Whether served as a party platter or a flavorful appetizer, this pairing of smoky roasted vegetables and golden pita chips is guaranteed to impress!
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Recipe Information
Ingredients
- 1 large Eggplant
- 1.5 cups Cherry tomatoes
- 0.5 cup Fresh basil leaves
- 2 cloves Garlic
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 pieces Pita bread
- 0.5 teaspoons Dried oregano
- 0.25 cup Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplant into 1/2-inch rounds, then chop into small cubes.
Place the eggplant cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.
Roast the eggplant in the oven for 20-25 minutes, stirring halfway through, until tender and lightly golden.
While the eggplant roasts, dice the cherry tomatoes and finely chop the basil leaves and garlic.
In a bowl, mix the roasted eggplant, cherry tomatoes, basil, garlic, 2 tablespoons of olive oil, balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside to let the flavors meld.
Cut the pita bread into triangles and arrange them on a separate baking sheet in a single layer.
Brush the pita triangles with a little olive oil and sprinkle with dried oregano.
Bake the pita chips in the oven for 8-10 minutes, or until crispy and golden. Keep an eye on them to avoid burning.
Optional: Sprinkle the pita chips with grated Parmesan cheese while they are still hot for an extra layer of flavor.
Serve the eggplant bruschetta mixture in a bowl or platter surrounded by the pita chips for dipping.
Nutrition Facts
Calories |
1432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 3519 mg | 153% | |
| Total Carbohydrate | 152.3 g | 55% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 38.3 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 877 mg | 67% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2492 mg | 53% | |
*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.
