Best 6 Eggplant Bruschetta With Pita Chips Recipes
**Eggplant Bruschetta with Pita Chips: A Mediterranean Delight for Vegans and Vegetarians**
Indulge in the vibrant flavors of the Mediterranean with our delectable Eggplant Bruschetta with Pita Chips recipe, a delightful appetizer or snack that caters to both vegans and vegetarians. This culinary creation features tender roasted eggplant slices topped with a flavorful mix of diced tomatoes, red onion, fresh basil, and a tangy lemon-tahini dressing. Served atop crispy pita chips, this dish offers a perfect balance of textures and flavors, making it a delightful treat for any occasion.
**Additional Recipes to Explore:**
1. **Classic Bruschetta:** For those who prefer a traditional take on bruschetta, we offer a classic recipe that combines diced tomatoes, fresh basil, garlic, and olive oil, served on toasted baguette slices.
2. **Avocado Bruschetta:** Avocado lovers will delight in this creamy and refreshing variation, featuring ripe avocado slices paired with a tangy salsa, crumbled feta cheese, and a sprinkle of cilantro.
3. **Caprese Bruschetta:** Experience the flavors of Italy with our Caprese bruschetta, featuring juicy tomatoes, fresh mozzarella cheese, and aromatic basil, drizzled with a balsamic reduction.
4. **Roasted Red Pepper Bruschetta:** Savor the smoky sweetness of roasted red peppers in this vibrant recipe, combined with artichoke hearts, kalamata olives, and a creamy goat cheese spread.
5. **Quinoa Bruschetta:** For a healthier twist, try our quinoa bruschetta, topped with a mix of cooked quinoa, chopped vegetables, and a zesty lemon-herb dressing.
6. **Sweet Potato Bruschetta:** Indulge in a unique and flavorful combination with our sweet potato bruschetta, featuring roasted sweet potato slices, black beans, corn, and a creamy avocado dressing.
7. **Mushroom Bruschetta:** Mushroom enthusiasts will enjoy this earthy and savory bruschetta, featuring sautéed mushrooms, caramelized onions, and a creamy blue cheese spread.
8. **Halloumi Bruschetta:** Experience the Cypriot delight of halloumi bruschetta, with grilled halloumi cheese slices served on toasted ciabatta bread, topped with a tangy tomato salsa and a drizzle of olive oil.
9. **Fig and Prosciutto Bruschetta:** For a sweet and salty treat, try our fig and prosciutto bruschetta, featuring fresh figs, thinly sliced prosciutto, and a balsamic glaze.
10. **Pea and Mint Bruschetta:** Delight in the refreshing flavors of spring with our pea and mint bruschetta, combining fresh peas, mint leaves, and a creamy ricotta cheese spread.
EGGPLANT CHIPS
Provided by Food Network Kitchen
Time 1h10m
Number Of Ingredients 1
Steps:
- Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a firm Japanese eggplant 1/16 to 1/8 inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250 degrees F, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes. Transfer the chips to a rack to cool.
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.
ISRAELI EGGPLANT PITAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚. Toss the eggplants in a large bowl with 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Lay the eggplant slices in a single layer on a baking sheet. Roast until dark brown, flipping halfway through, 25 to 30 minutes.
- Meanwhile, bring a small saucepan of water to a boil. Gently add the eggs and cook, adjusting the heat to maintain a gentle boil, 9 minutes. Remove with a slotted spoon to a bowl of ice water. Let stand until cool, about 5 minutes. Peel and slice the eggs.
- Whisk the tahini, 1/3 cup warm water, 2 tablespoons lemon juice and 1/4 teaspoon salt in a medium bowl until smooth. Add 1 more tablespoon of water, if needed, to loosen.
- Halve the tomatoes lengthwise, remove the seeds, chop and put in a medium bowl. Chop the cucumbers and parsley and add to the tomatoes along with the remaining 1 tablespoon each olive oil and lemon juice, 1/4 teaspoon salt and a few grinds of pepper; toss well.
- Warm the pitas directly on the oven rack, about 1 minute. Spread the pitas with the hummus, then drizzle with some of the tahini sauce. Top with the eggplant and eggs; season with salt and pepper. Top with the tomato-cucumber salad, the remaining tahini sauce and the banana peppers.
Nutrition Facts : Calories 642, Fat 38 grams, SaturatedFat 7 grams, Cholesterol 187 milligrams, Sodium 1345 milligrams, Carbohydrate 55 grams, Fiber 7 grams, Protein 20 grams, Sugar 7 grams
BRUSCHETTA WITH EGGPLANT AND PEPPERS
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.
PITA CHIPS
Steps:
- Preheat the oven to 350 degrees F.
- Cut each pita into 8 pieces. Lightly spray the pita with olive oil. Sprinkle with cumin and season with salt and pepper, to taste. Place on a baking sheet and bake until crisp, shaking the pan halfway through cooking, about 10 to 15 minutes.
Nutrition Facts : Calories 86 calorie, Fat 0.8 grams, SaturatedFat 0.1 grams, Carbohydrate 18 grams, Fiber 2 grams, Protein 3 grams
EGGPLANT BRUSCHETTA
This is from my DD cookbook "Molto Italiano" by Mario Batali. I soooooo LUV, LUV, LUV this guy. Will make and post picture prior to making this public.
Provided by Chabear01
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 618.4, Fat 24.6, SaturatedFat 3.7, Sodium 705.7, Carbohydrate 89.2, Fiber 19.7, Sugar 12.3, Protein 15.3
Tips:
- Choose ripe eggplants: Look for eggplants that are firm, heavy for their size, and have smooth, shiny skin. Avoid eggplants that are bruised or have blemishes.
- Roast the eggplants properly: Roasting the eggplants brings out their smoky, caramelized flavor. To ensure even cooking, pierce the eggplants with a fork before roasting and place them cut-side down on a baking sheet. Roast the eggplants until they are tender and slightly charred.
- Make sure the pita chips are crispy: You can use store-bought pita chips or make your own. If you're making your own, be sure to bake them until they are crispy and golden brown.
- Use fresh herbs: Fresh herbs, such as basil, cilantro, and parsley, add a bright, flavorful touch to the bruschetta. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they are more concentrated.
- Serve immediately: Bruschetta is best served immediately after it is made, while the pita chips are still crispy and the eggplant is still warm. If you need to make the bruschetta ahead of time, you can store it in the refrigerator for up to 2 hours. Just be sure to bring it to room temperature before serving.
Conclusion:
Eggplant bruschetta with pita chips is a delicious and easy-to-make appetizer or snack that is perfect for any occasion. With its smoky, caramelized eggplant, crispy pita chips, and fresh herbs, this bruschetta is sure to be a crowd-pleaser. So next time you're looking for a quick and tasty recipe, give eggplant bruschetta with pita chips a try!
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