Eggplant Bruschetta

So excited to share this delicious recipe featuring the recipe I developed for
Red Island Extra Virgin Olive Oil

Here's some of the reasons I am a big
Extra Virgin Olive Oil advocate:⁠

  • 100% fresh cold pressed olives⁠

  • Can actually be cooked at high temps! ⁠

  • Contains healthy antioxidants⁠

  • Healthy monounsaturated & polyunsaturated fats ⁠

  • Also helps increase absorption of some nutrients in veggies such as lycopene in tomato which is a natural antioxidant! Amazing. ⁠

 
 

Servings: 2

Ingredients

Extra Virgin Olive Oil 
1 Large Eggplant, sliced into 1cm thick circles 
½ Baguette, sliced in half 

Bruschetta
1 tsp Extra Virgin Olive Oil 
¼ Red Onion, diced
1 Garlic Clove, thinly sliced 
125g Cherry Tomatoes, diced
2 tsp Fresh Basil, roughly chopped 
Pepper, to taste ⁠

 
Homemade Bruschetta
 

Method

1.     Sweat eggplants by coating in salt (both sides), leave on a wire rack for at least 30 minutes. Proceed to dry thoroughly. Place on a baking tray and drizzle with extra virgin olive oil. 

2.     Preheat oven to 200 degrees conventional. 

3.     Bake eggplant for 20 minutes or until tender. Allow to slightly cool and proceed to dice. 

4.     Meanwhile, combine bruschetta ingredients in a small bowl and set aside. 

5.     Add diced eggplant to bruschetta.

6.     Toast bread, top with eggplant bruschetta and drizzle with extra virgin olive oil.

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