Best 2 Grilled Eggplant Bruschetta Recipes

Grilled Eggplant Bruschetta: A Mediterranean Delight

Indulge in the vibrant flavors of the Mediterranean with our grilled eggplant bruschetta. This delectable dish combines the smoky richness of grilled eggplant with the freshness of ripe tomatoes, tangy balsamic glaze, and aromatic basil. Savor the perfect balance of textures as the crispy bread, tender eggplant, and juicy tomatoes come together in every bite.

Delight your taste buds with three variations of this classic bruschetta recipe. The classic grilled eggplant bruschetta features a simple yet flavorful combination of grilled eggplant, tomatoes, and basil. For a more robust flavor, try the sun-dried tomato and arugula bruschetta, which adds a burst of sweetness and a peppery kick. If you're looking for a vegetarian option, the roasted red pepper and goat cheese bruschetta offers a creamy and tangy twist.

Each recipe provides step-by-step instructions, making it easy for home cooks of all skill levels to create this delightful appetizer or light meal. Whether you're hosting a party or enjoying a cozy night in, our grilled eggplant bruschetta is sure to impress. So gather your ingredients, fire up the grill, and let's embark on a culinary journey to the heart of the Mediterranean!

Let's cook with our recipes!

GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA

Grilled Eggplant Caponata Bruschetta with Ricotta Salata image

Provided by Bobby Flay

Categories appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

4 plum tomatoes, halved lengthwise
2 medium globe eggplants, cut into 3/4-inch-thick slices
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup canola oil
1 large stalk celery, diced
1 small red onion, diced
1/2 cup Sicilian green olives, pitted and chopped
1/2 cup white wine vinegar
1/4 cup golden raisins
2 tablespoons capers, drained
1 tablespoon granulated sugar
Pinch red chile flakes
1/4 cup chopped fresh basil, plus more for garnish
1/4 cup chopped flat-leaf parsley
1 loaf Italian bread, sliced into 1/2-inch-thick slices
8 ounces ricotta salata, crumbled

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.

GRILLED EGGPLANT BRUSCHETTA

Grilled Eggplant Bruschetta image

Provided by Food Network

Categories appetizer

Time 15m

Yield about 12 bruschetta

Number Of Ingredients 6

Ingredients

1 whole Etalon eggplant, sliced (1/4-inch thick), grilled until colored on both sides, roughly chopped
1 red onion, sliced (1/4-inch thick), grilled until brown on both sides, roughly chopped
1 small garlic clove, minced
1 (14-inch) baguette sliced, rubbed with garlic and toasted
Olive oil
Salt and pepper to taste

Steps:

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

Tips:

Use firm eggplants for grilling. This will help them hold their shape and prevent them from becoming mushy.
Slice the eggplants evenly so that they cook evenly.
Brush the eggplants with olive oil before grilling. This will help them to brown and prevent them from sticking to the grill.
Grill the eggplants over medium heat until they are tender and slightly charred. This will take about 5-7 minutes per side.
Let the eggplants cool slightly before assembling the bruschetta.
Use fresh, ripe tomatoes for the bruschetta. This will give the dish the best flavor.
Chop the tomatoes into small pieces so that they are easy to eat.
Add the tomatoes, basil, and mozzarella cheese to the grilled eggplants. Drizzle with olive oil and balsamic vinegar.
Serve the bruschetta immediately.

Conclusion:

Grilled eggplant bruschetta is a delicious and easy-to-make appetizer or snack. It is perfect for a summer party or potluck. The smoky flavor of the grilled eggplants pairs perfectly with the fresh tomatoes, basil, and mozzarella cheese. This dish is sure to be a hit with your guests!