Grilled eggplant bruschetta

A flavourful appetizer ispired by the flavours of the Mediterranean. Enjoy this grilled eggplant bruschetta with fresh mint and, optionally, roasted cherry tomatoes!

Course Appetizer, Starter

Cuisine Italian, Mediterranean

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings people

Calories 347kcal

Ingredients

4-6 slices sourdough bread (about 300 g)
1 large eggplant (350 g)
4 tbsp olive oil
1 garlic clove
8 fresh mint leaves
salt to taste
150 g cherry tomatoes (optional)

Metric - US Customary

Instructions

Lay the bread slices on an oven tray. Sprinkle with olive oil and toast in the preheated oven at 200°C (392°F) for 6-8 minutes depending on bread thickness. When ready, rub a garlic clove onto the bread - this operation is easier when the bread has been toasted, as opposed to fresh and soft.
Cut up the eggplant into slices that are about 2 mm thick. While the bread is baking, grill the eggplant slices on a grilling pan on the stovetop. At high heat they should require about 3 minutes per side. When grilled, cut the eggplant slices into thin ribbons.
Add sliced grilled eggplants to a bowl and season with 2 tbsp olive oil and salt to taste. Mince the mint leaves and stir in. I have used spearmint for this recipe. If using peppermint, you may want to reduce the quantity.
Divide seasoned eggplants on bread slices. Eggplant bruschetta tastes fantastic when the bread is still warm from the oven, but can be served at a later time cold. Garnish with more mint leaves for extra flavour and decoration.
Optionally, you can also add oven-roasted cherry tomatoes to make your bruschetta richer in flavour and colour. Halve cherry tomatoes, add to a bowl and toss with 1 tbsp olive oil and a sprinkle of salt. When the bread is done toasting, place seasoned cherry tomatoes on an oven tray lined with baking paper and roast in the top part of the oven for 20 minutes still keeping the oven at 200°C.

Nutrition