Eggplant Bruschetta with Tomato and Mint

This Eggplant Bruschetta, an easy appetizer, embodies the essence of Mediterranean cuisine. It does so with the simplicity of using high-quality ingredients, each playing its own role in creating a harmonious symphony of flavours and textures.

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Ingredients for this Eggplant Bruschetta:

I absolutely adore Mediterranean cuisine because it celebrates the beauty of simplicity. It’s all about handpicking the finest ingredients, using just a handful, and making each one shine in a delicious symphony of flavours.

• Sweet Tomatoes:  Their natural sweetness balances the earthy notes of the aubergine and adds a juicy, refreshing element. The tomatoes also contribute a slight acidity that brightens the overall taste, making every bite a delightful burst of summer sunshine.
• Creamy Aubergine: The creamy texture of fried aubergine is the perfect foil to the tomatoes’ brightness. It adds a luxurious, almost velvety quality to each bite. The mild, slightly smoky flavour of aubergine acts as a canvas that showcases the sweetness of the tomatoes and allows them to shine even more. The fried aubergine not only complements the tomatoes but also adds a satisfying, hearty dimension to the bruschetta.
• Freshness of Mint: Fresh mint brings a cooling and herbaceous component to the dish. Its bright, aromatic qualities provide a delightful contrast to the warm, savoury notes of the tomatoes and aubergine. Mint’s natural freshness cuts through the richness of the other ingredients, creating a refreshing and invigorating sensation on the palate. It also lends a subtle hint of coolness that elevates the entire flavour profile.
• Italian baguette or ciabatta: The best bread for this eggplant bruschetta is typically a rustic Italian bread, such as a baguette or ciabatta. These bread varieties have a sturdy crust that holds up well when toasted and topped with bruschetta ingredients. The slightly chewy texture of the bread provides a nice contrast to the soft and flavourful toppings.
• Balsamic Vinegar: Balancing the flavours in the eggplant bruschetta, by adding a sweet and tangy contrast to the savoury elements like tomatoes and garlic.
• Garlic, red onion, olive oil and seasoning.

Pro Tips for Perfect Eggplant Bruschetta:

• Timing is Key: Avoid adding the tomato, aubergine, and mint topping to the bread too early, as it may cause the bread to become soggy. Assemble the bruschetta just before serving to maintain that delightful crunch.
• Freshness Matters: Choose ripe, flavourful tomatoes for the topping. The quality of your ingredients, especially the tomatoes and mint, will greatly influence the taste of your bruschetta.
• Properly Season the Aubergine: When frying the diced aubergine, be sure to season it with salt and pepper as it cooks. This step ensures the aubergine itself is well-seasoned.
• Adjust the Mint: Mint is a strong herb, and its intensity can vary. Taste your mint before adding it to the topping and adjust the amount according to your preference. Some like a subtle mint flavour, while others prefer a more prominent minty kick.
• Drizzle Olive Oil Sparingly: While drizzling olive oil on the bread before toasting is essential for flavour, be mindful not to overdo it. Too much oil can make the bruschetta greasy. A light drizzle is all you need.
• Be Creative: Don’t be afraid to get creative with your toppings. You can add crumbled feta cheese, a drizzle of honey, or even a sprinkle of crushed red pepper flakes to give your bruschetta a unique twist.
• Serve Immediately: Bruschetta is at its best when served right after assembly. The bread is crisp, and the flavours are vibrant. Delay serving for too long, and the bread can lose its desirable texture.

Eggplant Bruschetta

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• Author: Margaretha @myconvenientkitchen
• Total Time: 30 minutes
• Yield: 4 1x

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Description

This easy appetiser embodies the essence of Mediterranean cuisine with the simplicity of using high-quality ingredients that each plays its own role in creating a harmonious symphony of flavours and textures.

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Ingredients

Units USM Scale 1x2x3x

For the Bruschetta:

1. 1 large baguette or French bread
2. 2–3 cloves of garlic, peeled
3. Olive oil for drizzling

 For the Topping:

1. 2 medium-sized ripe tomatoes, diced
2. 1 small eggplant (aubergine), diced
3. 1/4 cup fresh mint leaves, chopped
4. 1/4 cup red onion, finely chopped
5. 2 tablespoons extra-virgin olive oil
6. 2 tablespoons balsamic vinegar
7. Salt and pepper to taste

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Instructions

Prepare the Baguette:

1. Preheat your oven to 350°F (175°C).
2. Slice the baguette into 1.5cm thick rounds. You can make them smaller or larger depending on your preference.
3. Place the bread rounds on a baking sheet and drizzle them with olive oil. You can brush it on or use your hands to rub it in.
4. Toast the bread in the preheated oven for about 5-7 minutes, or until it’s lightly crispy and golden brown. Keep an eye on it to avoid burning.
5. Remove the toasted baguette rounds from the oven and let them cool slightly. While they’re still warm, rub the peeled garlic cloves onto one side of each bread round for a subtle garlic flavour.

Prepare the Topping:

1. In a skillet, fry the eggplant (aubergine) cubes until golden brown. Set aside to cool down. 
2. In a large mixing bowl, combine the diced tomatoes, aubergine, chopped mint leaves, and finely chopped red onion.
3. In a separate small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to make a simple vinaigrette.
4. Pour the vinaigrette over the tomato and eggplant/aubergine mixture and gently toss until everything is well coated.
5. Season the mixture with salt and pepper to taste. 

Assemble the Bruschetta:

1. Arrange the prepared baguette rounds on a serving platter, garlic-rubbed side up.
2. Spoon the tomato, eggplant (aubergine), and mint mixture generously onto each piece of bread. Make sure to include some of the vinaigrette from the bowl.
3. Garnish the bruschetta with additional fresh mint leaves for a burst of colour.

 Serve:

1. Serve the bruschetta immediately as an appetiser, snack, or even a light meal. It’s best enjoyed while the bread is still slightly warm and crispy.

Notes

Portions:
Typically, for a baguette-sized recipe like this, you can expect to make about 12 to 16 individual bruschetta portions.
If you’re serving this as an appetiser, it can comfortably serve 4 to 6 people with 2 to 3 bruschetta rounds per person. If you’d like to serve it as a smaller snack or part of a larger meal, you can adjust the portion size accordingly.

• Prep Time: 15
• Cook Time: 15
• Category: Appetizer
• Method: Frying
• Cuisine: Mediterranean

Keywords: Eggplant Bruschetta, Aubergine Bruschetta Mediterranean cuisine, Appetizer

More Delicious Recipes Like This:

• Mediterranean Ratatouille
• Philly Cheesesteak
• Mediterranean Meatballs with Couscous
• Rustic baked ricotta
• Chorizo and Tomato Omelette

Shout out to Cookie and Cate for this yummy recipe:

https://cookieandkate.com/tomato-basil-bruschetta-recipe/