roasted eggplant bruschetta

Roasted Eggplant Bruschetta

Roasted eggplant bruschetta.

Bruschettas are a perfect appetizer or a great snack to serve at a party with friends. Easy to make, and there are a lot of topping options that will make sure that everyone will find something they like.

Make sure you also try:
Tapenade
Tomato-Basil

roasted eggplant bruschetta

A symbol that says the recipe is gluten-free

gluten-free

A symbol that says the recipe is nut-free

nut-free

A symbol that says the recipe is sugar-free

sugar-free

A symbol that says the recipe is soy-free

soy-free

A symbol that says the recipe is oil-free

oil-free*

Makes: medium bowl              Time: 1h20 (20 min prep + 1 h wait)

 

Ingredients:

Eggplant paste:
885 g (4 medium) eggplants
a bit of vegetable oil (optional)*

12 g fresh parsley
10 g (1 big) garlic clove
50 ml lemon juice
salt
pepper

Toppings:
fresh parsley
lemon zest

For serving:
your favorite baguette (use gluten-free if needed)
garlic clove

Instructions:

1. Cut off the tops and then cut the eggplants lengthwise.

2. In every half, cut crosshatches in the flesh.

3. Sprinkle them generously with salt and rub it in. The salt should draw out the bitterness that eggplants are known for.

4. Let them sit for about 30 minutes. After that time you will notice that the salt provoked the egg-plants to release some liquid. Squeeze it out and rinse the excess salt with water. Then pat them dry with a clean cotton cloth or just squeeze the water out as you would do with a sponge.

5. Place all of the halves on a baking tray lined with the baking paper and spray with a bit of oil (optional). Bake for about 30 minutes or until the eggplants are soft in 200°C/360°F on conventional settings.

6. When the eggplants are ready, let them cool down a bit do you can handle them and then place them in the cup of a blender.

7. Add the garlic, parsley, 50 ml of lemon juice, and blend.

8. Transfer it into a bowl and add in salt and pepper to taste, sprinkle with some fresh parsley and lemon zest.

9. Slice the baguette and bake in the oven until it's warm and has a crunchy top.

10. Serve immediately, for extra kick rub some fresh garlic into the bread before putting the tapenade.

Notes and tips:

1. Tastes best when warm!

support:

share:

 

Share on facebook
Share on twitter
Share on pinterest
Share on tumblr

follow:

Roasted Eggplant Bruschetta
Roasted Eggplant Bruschetta

Thank you!

Thank you for taking the time to check out this recipe! If you try it – remember to post the picture on Instagram and tag us  reshape_official. We would love to see and share it!

No products in the cart.

ReShape. Food Waste

Reduce your food waste with our cookbook. Learn how to cook with kitchen scraps and make groceries more sustainably.