Open-Faced Eggplant Bruschetta

27 Feb

What a yummy dish. This is a spin-off from a bruschetta recipe I found 3 years ago in Gourmet magazine. The change? Lets substitute the baguette with eggplant! EUREKA. You can cook these on your barbecue grill, griddle, or grill pan in the oven, but I must say, the barbecue grill works best….and yes, I did fire up my barbecue grill in February.

Cook time : 15-20 minutes

Serves: 2 – 4 people


  • 2 cups of chopped tomatoes
  • 1 tablespoon of fresh chopped basil ( dried basil is okay too – if you are using dried, only use a teaspoon)
  • 1 tablespoon of olive oil
  • 1 teaspoon of Balsamic Vinegar
  • 1/2 teaspoon of minced garlic
  • Dash of salt and pepper
  • 1 large eggplant
  • 2 oz of gouda cheese ( shredded, preferably) * cheese is optional in this recipe


  • Cut and discard the two ends of your eggplant. Slice the eggplant length-wise in 1/4 inch strips ( picture below). This should give you around 4 -5 slices ( including the rounded end pieces). Brush both sides of each eggplant strip liberally with olive oil. Set aside.
  • Preheat your grill to 400 F or if you are using a griddle, to medium high heat.
  • In a small bowl, prepare your bruschetta: Mix tomatoes, garlic, olive oil, balsamic vinegar, basil, salt, and pepper. Mix well.
  • Once your grill is hot, take each eggplant strip and grill around 5 minutes on each side. When you have 1 minute remaining on your final side, sprinkle your shredded gouda on top of each strip. When eggplant is finished, remove from heat and add a few spoonfuls of the bruschetta mix on top of each strip. Serve hot and enjoy!

Posted by on February 27, 2012 in The "Picks", Veggies


Tags: , , ,

2 responses to “Open-Faced Eggplant Bruschetta

  1. Sara

    March 1, 2012 at 8:31 am

    I am so excited to try this! I keep looking at it everyday. I also keep meaning to go to the store and get some eggplant.

  2. primalbritt85

    March 2, 2012 at 12:38 pm

    Its pretty good! I hope you like it 🙂


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