Chunky Eggplant Bruschetta

Name: Chunky Eggplant Bruschetta
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters drained capers; 1 medium eggplant, peeled, medium dice; 1 French baguette, sliced on bias; 2 Tbsps chopped fresh parsley leaves; 3 Tbsps minced garlic; 118 milliliters pitted and halved kalamata olives; 1 teaspoon kosher salt, plus more for seasoning; 4 Tbsps olive oil, plus 2 tablespoons; 1 medium onion, medium dice; 2 Tbsps chopped fresh oregano leaves; 1 pinch Pinch smoky paprika; 1 teaspoon cracked black pepper, plus more for seasoning; 1 teaspoon red pepper flakes; 177 milliliters diced roasted red peppers; 2 Tbsps sherry vinegar

Chunky Eggplant Bruschetta might be a good recipe to expand your hor d'oeuvre recipe box. This recipe makes 4 servings with 385 calories, 8g of protein, and 19g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, eggplant, oregano leaves, and a few other things to make it today. It is a good option if you're following a vegan diet. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 450 degrees F.

Equipment you will use

Oven

In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a half sheet tray lined with parchment paper. Reserve the bowl. Put it in the oven and bake until nicely charred, about 15 to 20 minutes.

Ingredients you will need

Olive Oil

Eggplant

Pepper

Salt

Equipment you will use

Baking Paper

Oven

Bowl

In a large saute pan over medium-high heat, add 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the red pepper flakes and the garlic. Cook until the garlic browns, about for 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes more.

Ingredients you will need

Red Pepper Flakes

Garlic

Onion

Remove from heat and allow to cool.

Remove the eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking.

Ingredients you will need

Eggplant

Equipment you will use

Bowl

Oven

Add the onion mixture, the olives, capers, and roasted red peppers. Toss to combine.

Ingredients you will need

Roasted Red Peppers

Capers

Olives

Onion

Add the sherry vinegar, fresh parsley and oregano and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and marry the flavors.

Ingredients you will need

Sherry Vinegar