EGGPLANT AND MINT BRUSCHETTA
The lemon juice and mint perk up the sweet, mellow flavors of the roasted veggies.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets. Season with salt and pepper; toss to combine. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
- Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
- Transfer eggplant mixture to a medium bowl. Add mint; toss with remaining tablespoon oil and lemon juice. Divide eggplant mixture among bread slices, top with feta, and serve.
Nutrition Facts : Calories 373 g, Fat 21 g, Fiber 9 g, Protein 11 g
CHUNKY EGGPLANT BRUSCHETTA
Provided by Aaron McCargo Jr.
Categories appetizer
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a half sheet tray lined with parchment paper. Reserve the bowl. Put it in the oven and bake until nicely charred, about 15 to 20 minutes.
- In a large saute pan over medium-high heat, add 2 tablespoons of olive oil. Add the red pepper flakes and the garlic. Cook until the garlic browns, about for 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes more. Remove from heat and allow to cool.
- Remove the eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, the olives, capers, and roasted red peppers. Toss to combine. Add the sherry vinegar, fresh parsley and oregano and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and marry the flavors.
- In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper, to taste, and the smoky paprika. Spread the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.
GRILLED EGGPLANT BRUSCHETTA
Fancy toast. That's what this recipe is all about. Between the zesty garlic-rubbed bread, creamy ricotta, sweet honey-roasted tomatoes and smoky grilled eggplant, it's like a party in my mouth!
Provided by Kardea Brown
Categories appetizer
Time 1h15m
Yield 8 to 10 large bruschetta
Number Of Ingredients 11
Steps:
- Place the eggplant in a colander. Sprinkle generously with salt and let stand 30 minutes. (This removes the excess water from the eggplant.) Rinse the eggplant and arrange in a single layer on a paper towel-lined baking sheet. Pat dry. Heat a grill pan or outdoor grill to medium-high heat (see Cook's Note).
- Preheat the oven to 450 degrees F. Brush the eggplant and bread slices with 3 tablespoons olive oil. Sprinkle the eggplant with salt and pepper.
- Line a small rimmed baking sheet with heavy-duty aluminum foil and coat with nonstick cooking spray. Toss the grape tomatoes, vinegar, honey and the remaining tablespoon olive oil on the foil. Bake the tomatoes until they burst, about 6 minutes.
- Meanwhile, grill the eggplant until browned and tender, 3 to 4 minutes on each side. Grill the bread until toasted and grill marks appear, 1 minute on each side. Rub the cut sides of the garlic on the bread. Set aside.
- Transfer the tomatoes to a medium bowl. Coarsely chop the eggplant and add to the tomatoes. Add the chopped basil, then season with salt and pepper.
- Spoon the ricotta onto the grilled bread. Top with the eggplant mixture and garnish with additional basil. Cut the bread in half, if desired.
EGGPLANT AND MINT BRUSCHETTA
A very delicious way to prepare eggplant! I loved it this way, with all the vegetables roasted until tender. Martha Stewart web site.
Provided by Manami
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450ºF.
- Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets.
- Season with salt and pepper; toss to combine.
- Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
- Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil.
- Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
- Transfer eggplant mixture to a medium bowl.
- Add mint; toss with remaining tablespoon oil and lemon juice.
- Divide eggplant mixture among bread slices, top with feta, and serve.
Nutrition Facts : Calories 427.4, Fat 22.2, SaturatedFat 6.8, Cholesterol 26.8, Sodium 732.6, Carbohydrate 47, Fiber 7.2, Sugar 7, Protein 12
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