Eggplant Bruschetta with Balsamic Glaze

Eggplant Bruschetta with Balsamic Glaze

Roasted eggplant and juicy tomatoes top crisp toasted baguette, finished with a tangy balsamic drizzle.

Total 48 min Makes 4 servings Calories 290/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Wheat

Diced eggplant is roasted until tender and lightly caramelized, then tossed with fresh tomatoes, garlic, and basil for a rustic topping. Spooned onto crisp toasted baguette slices and drizzled with a sweet-tart balsamic glaze, this appetizer works well for a summer gathering or as a light starter before an Italian-inspired dinner.

Ingredients

  • 1 medium eggplant, diced into 1/2-inch cubes
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups cherry tomatoes, quartered
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil leaves, thinly sliced
  • 1 tablespoon red wine vinegar
  • 1 baguette, sliced into 1/2-inch rounds
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup balsamic glaze

Method

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  2. Toss the diced eggplant with 2 tablespoons olive oil, salt, and pepper, then spread in a single layer on the prepared baking sheet.

  3. Roast the eggplant, stirring once halfway through, until tender and golden brown at the edges.

  4. While the eggplant roasts, combine the cherry tomatoes, garlic, basil, and red wine vinegar in a medium bowl. Set aside to let the flavors meld.

  5. Arrange the baguette slices on a separate baking sheet and brush both sides lightly with the remaining 1 tablespoon olive oil.

  6. Toast the baguette slices in the oven until golden and crisp at the edges.

  7. Fold the roasted eggplant into the tomato mixture, tasting and adjusting salt and pepper as needed.

  8. Sprinkle a little mozzarella over each toasted baguette slice and return to the oven just until the cheese melts.

  9. Top each slice with a spoonful of the eggplant and tomato mixture, arrange on a platter, and drizzle generously with balsamic glaze before serving.

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    Eggplant Bruschetta with Balsamic Glaze

    Diced eggplant is roasted until tender and lightly caramelized, then tossed with fresh tomatoes, garlic, and basil for a rustic topping. Spooned onto crisp toasted baguette slices and drizzled with a sweet-tart balsamic glaze, this appetizer works well for a summer gathering or as a light starter before an Italian-inspired dinner.

    48 min 4 servings 290 cal

    Ingredients

    • 1 medium eggplant, diced into 1/2-inch cubes
    • 3 tablespoons olive oil, divided
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon black pepper
    • 2 cups cherry tomatoes, quartered
    • 2 cloves garlic, minced
    • 1/4 cup fresh basil leaves, thinly sliced
    • 1 tablespoon red wine vinegar
    • 1 baguette, sliced into 1/2-inch rounds
    • 1/2 cup shredded mozzarella cheese
    • 1/4 cup balsamic glaze

    Method

    1. 1

      Preheat the oven to 425°F. Line a baking sheet with parchment paper.

    2. 2

      Toss the diced eggplant with 2 tablespoons olive oil, salt, and pepper, then spread in a single layer on the prepared baking sheet.

    3. 3

      Roast the eggplant, stirring once halfway through, until tender and golden brown at the edges.

    4. 4

      While the eggplant roasts, combine the cherry tomatoes, garlic, basil, and red wine vinegar in a medium bowl. Set aside to let the flavors meld.

    5. 5

      Arrange the baguette slices on a separate baking sheet and brush both sides lightly with the remaining 1 tablespoon olive oil.

    6. 6

      Toast the baguette slices in the oven until golden and crisp at the edges.

    7. 7

      Fold the roasted eggplant into the tomato mixture, tasting and adjusting salt and pepper as needed.

    8. 8

      Sprinkle a little mozzarella over each toasted baguette slice and return to the oven just until the cheese melts.

    9. 9

      Top each slice with a spoonful of the eggplant and tomato mixture, arrange on a platter, and drizzle generously with balsamic glaze before serving.