Eggplant Bruschetta Recipe

Ingredients:

• 1 medium sized eggplant
• 4-5 ripe Roma tomatoes
• 1/2 red onion, diced
• 1/4 cup chopped basil leaves
• 3-4 cloves of garlic, minced
• 2 tablespoons red wine vinegar
• 1 tablespoon extra-virgin olive oil
• Salt and black pepper, to taste
• 8-10 slices of thick crusty bread

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the eggplant into 1/4 inch thick slices and brush both sides with olive oil.
3. Place eggplant slices on a baking sheet and season generously with salt and black pepper. Bake in preheated oven for 15-20 minutes or until tender.
4. While the eggplant is cooking, prepare the tomato mixture. Dice the tomatoes and combine with red onion, basil, garlic, red wine vinegar, and olive oil in a bowl. Mix well and season with salt and pepper to taste.
5. Toast the slices of bread until golden brown and crispy.
6. Take the eggplant out of the oven and let cool for a few minutes. Cut each slice into small pieces.
7. Top each slice of bread with the eggplant pieces and spoon the tomato mixture over it.
8. Sprinkle some extra chopped basil on top and serve.

Verdict:

Eggplant bruschetta is a delicious twist on the classic Italian appetizer. The combination of roasted eggplant and fresh tomato mixture creates a burst of flavors in your mouth. This dish is perfect for any occasion and serves as a great appetizer or light lunch.

Serving suggestions:

Serve eggplant bruschetta as an appetizer before your main course or as a light lunch with a side salad. This recipe can also be easily doubled or tripled for larger gatherings.