Roasted Eggplant Bruschetta

How to make the recipe step by step

This version of bruschetta swaps out bread for roasted eggplant slices, topped with a fresh Mediterranean mix of tomatoes, olives, capers and herbs. It’s vegan, gluten-free, and full of flavor.

1. Roast the eggplants
   • Preheat your fan (convection) oven to 180 °C
   • Wash the eggplants and cut them in half (leave the green stem end intact)
   • Score the cut side of each half lengthwise and crosswise (create a crisscross pattern)
   • Place the eggplants on a baking tray lined with parchment, cut side up
   • Drizzle with extra virgin olive oil, and season with salt and pepper
   • Roast in the oven for 45 to 60 minutes (or until soft and fully cooked)
   • Remove from oven and let cool

2. Prepare the tomato-olive topping
   • While eggplants roast, wash the tomatoes and dice them (halves first, then cubes)
   • In a bowl, mix together:
     – the diced tomatoes
     – extra virgin olive oil
     – salt & pepper
     – oregano
     – green olives (chopped or sliced)
     – capers

3. Assemble the bruschetta
   • Arrange the roasted eggplant halves on a serving plate
   • Spoon the tomato-olive mixture over each eggplant half
   • Garnish with fresh basil leaves

Don't miss here below, the video for the eggplant bruschetta recipe, it will guide you step by step for the best results.

Ingredients

• 2 Long eggplants, small to medium-sized

• 250 g Tomatoes

• Green Olives

• Capers

• Fresh basil

• Salt and pepper

• Oregano

• Extra virgin olive oil

The Eggplant Bruschetta recipe idea

Healthy and delicious roasted mediterranean eggplant bruschetta with cherry tomatoes, olives, and capers. A vegan recipe, where we have replaced the classic slice of bruschetta bread, with half eggplant! A burst of vitamins and flavor, easy and fast to prepare, your family and friends are going to love it.

• Light & refreshing – keeps things vibrant and fresh by replacing bread with roasted eggplant slices

• Flavor-forward – smokiness from the eggplant meets the brightness of tomato, brininess from olives/capers, and herbs for balance

• Textural contrast – tender eggplant base with juicy toppings gives a satisfying mouthfeel every bite

• Customizable & seasonal – swap tomatoes for peppers, zucchini, or herbs depending on what’s fresh in the market

• Perfect for sharing – elegant enough for guests, but easy enough for weeknight dinners

• Nutrient-rich – packed with veggies, antioxidants, and robust Mediterranean ingredients that nourish and delight

FAQs about The Eggplant Bruschetta

Is bruschetta always made with bread?

Traditionally, bruschetta is made with toasted bread, but in this vegan version we replace the bread with roasted eggplant slices. It’s lighter, gluten-free, and just as delicious.

Can I make eggplant bruschetta ahead of time?

Yes! You can roast the eggplant slices a few hours in advance and store them in the fridge. Assemble with the topping just before serving to keep them fresh and flavorful.

What toppings go well with eggplant bruschetta?

Beyond tomatoes, olives, and capers, you can add fresh basil, vegan feta, roasted peppers, or even hummus. The eggplant base pairs well with many Mediterranean flavors.

• Prep Time: 10 minutes

• Cook Time: 45–60 minutes

• Total Time: ~55–70 minutes

• Servings: Serves 4 appetizers

• Difficulty: ⭐☆☆ (Easy)

• Diet type:

Video recipe

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