Veg Recipes

How to make roasted eggplant bruschetta

How to make roasted eggplant bruschetta

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Some people don't like eggplant, but that's because they haven't tried this recipe yet. Soft and very tasty, it has a special flavor, very similar to pizza. Doubt? Then take the test!

Eggplant bruschetta to make at home

The preparation is very simple and if you follow the recipe correctly, you will not have that bitter background, which some may leave behind. Here, you can use either the buffalo mozzarella, as described in the ingredients, or the cow mozzarella. You can even use a vegan substitute, like mandioqueijo, it works too.


Eggplant: 1 large unit;

Tomato: 1 unit in cubes;

Onion: 1 unit finely chopped;

Garlic: 1 clove finely chopped;

Buffalo mozzarella: sufficient quantity;

Basil, oregano, olive oil and salt: to taste.


-Cut the aubergine into 2 cm slices;

-Soak these slices in a mixture of water and salt for 10 minutes;

-After that time, remove and dry each one well;

-Line a baking sheet with parchment paper and distribute the slices;

-Put salt and olive oil in each one. Bake for 20 minutes and then reserve;

-While waiting to bake, sauté the onion with the garlic, add the tomato and seasonings;

-Take this sauce and place it on the roasted aubergine slices, then top with the cheese;

-Sprinkle with oregano, add a little more oil to each and bake until melted;

-Serve while it is still warm.

By Angela Oliveira. Article in Portuguese

Video: Grilled eggplant bruschetta (August 2022).