Eggplant Bruschetta Recipes

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.

Steps:

• Preheat a grill to medium-high heat.
• Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
• Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
• Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

Steps:

• Preheat oven to 400 degrees F.
• Cut flatbreads into 8 wedges. Place wedges into a large bowl and drizzle with 4 tablespoons olive oil. Sprinkle with black pepper and toss to coat. Place on an ungreased baking sheet and lightly top with feta cheese. Bake for 5 to 8 minutes. Remove from oven and set aside.
• Preheat grill to medium-high heat.
• Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
• Place on grill and cook for 2 minutes on each side or until tender. Remove from grill and dice. Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine. Serve with toasted pita chips.

Steps:

• Preheat the broiler.
• Heat oil in saute pan over medium heat, until smoking. Add onion and cook until soft, about 10 minutes. Add the eggplant. Stir regularly until soft. Add peppers and cook until soft. Add the vinegar. Remove from heat and cool. Add basil, and season with salt and pepper.
• Rub bread with garlic cloves and olive oil. Toast bread on both sides in a preheated 400-degree oven for about 10 to 15 minutes. Top with heap of eggplant mixture.

Steps:

• Combine eggplant, onion, and garlic. Spread on toasted baguette. Top with olive oil and salt and pepper.

Steps:

• In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
• Meanwhile, preheat the grill or broiler.
• Toast the bread on the grill or under the broiler until golden brown on both sides.
• Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.

Steps:

• Put oven rack in middle position and preheat oven to 375°F.
• Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F.
• Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.
• Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.
• Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.
• Top toasts with eggplant mixture and sprinkle with cheese.