Chunky Eggplant Bruschetta
Chunky Eggplant Bruschetta might be just the hor d'oeuvre you are searching for. This recipe serves 4. One portion of this dish contains around 8g of protein, 19g of fat, and a total of 385 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. If you have parsley leaves, kalamatan olives, onion, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.
Watch how to make this recipe.
Preheat the oven to 450 degrees F.
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.
In a large saute pan over medium-high heat, add 2 tablespoons of olive oil.
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.
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.
Add the onion mixture, the olives, capers, and roasted red peppers. Toss to combine.
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.
In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper, to taste, and the smoky paprika.
Spread the oil mixture on both sides of each piece of bread.
Heat a grill pan over high heat and toast the bread until grill marks form, flipping once.
Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread.