Eggplant Bruschetta Recipe: How to Make Eggplant Bruschetta

Eggplant bruschetta is an appetizer consisting of toasted bread topped with grilled eggplant, cheese, herbs, vinegar, and nuts. Traditionally, bruschetta consists of garlic-rubbed rounds of baguette topped with a heaping amount of tomatoes and fresh basil. This play on the customary appetizer adds a unique flavor and texture. In Italy, bruschetta refers to the grilled bread, but in other parts of the world, it refers to the topping on the bread. Its original purpose was to salvage stale bread and showcase the flavors of good olive oil. Learn how to make bruschetta traditionally.

Eggplant, also known as aubergine and brinjal, is a perennial, warm-season vegetable from the nightshade family. The most common type of eggplant in the United States is the globe eggplant: This hefty variety has glossy, deep-purple skin and spongy fruit.

Eggplant bruschetta is more involved than standard tomato bruschetta, but it’s still a simple recipe. Read ahead for some time-saving and customizable tips:

1. 1. Go nut-free. Leave out the pine nuts for a nut-free bruschetta experience. Instead, add tiny croutons or breadcrumbs for some texture. Try these homemade croutons by Apollonia Poîlane.
2. 2. Make it vegan. To make eggplant bruschetta vegan, omit the cheese. Replace with vegan cheese or simply leave it out entirely—the dish is plenty flavorful on its own.
3. 3. Peeling is optional. The skin on the eggplant is rich in nutrients and gives structure to the cooked pieces. Look for younger, smooth-skinned eggplant and keep the skin on for grilling. However, older eggplants and larger varieties can have wrinkled or tough skin, giving them a bitter taste. Peel eggplant only if needed.
4. 4. Salt the eggplant. Some recipes recommend salting the eggplants to draw out some of the water and remove some of the bitter taste in the eggplant, especially in older and larger eggplants. Lay the cut eggplant on paper towels and sprinkle salt on both sides. Place another paper towel on top of the eggplant, and put a plate over the eggplant slices. Let stand for twenty minutes, then rinse the eggplant under running water in a colander and pat dry.
5. 5. Use other produce. Add chopped cherry tomatoes and red peppers to add body and flavor to your bruschetta. Another twist is adding whipped ricotta cheese as a base for the vegetable topping. Try bruschetta with capers, kalamata olives, red wine vinegar, red pepper flakes, dried oregano, and a touch of honey for a salty twist.