Eggplant Bruschetta Recipe

Eggplant Bruschetta Recipe @ Strayed from the Table

This year we have had an incredible number of eggplants from our veggie patch. I guess that is what happens when you plant so bloody many of them. Needless to say with the weather cooling we are seeing the last of the days of eggplants as winter creeps in.

The wonderful thing about eggplants in the garden is that they last a long time and are pretty hardy. Our plants should also get us another crop of eggplants when the weather warms again in spring and early summer. I just need to keep them well mulch, fertilized and the bugs off over winter. I have pruned them back and staked any of the larger trees ready for a small hibernation.

Eggplant bruschetta is quick and easy to make and super tasty. We ate this as a part of a lunch spread of bits of nibbles with bread. Perfect for when guests come around and sharing a communal plate of food in the middle of the table is one of my favourite things to do. I find that it is best served warm and a little sneaky pecorino grated on top makes a great combo. 

Eggplant Bruschetta Recipe @ Strayed from the TableEggplant Bruschetta Recipe @ Strayed from the Table

Eggplant Bruschetta Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: snack
Serves: 4
Ingredients
  • 500gm (1 lge) eggplant
  • Salt
  • Olive oil
  • 1 clove garlic, finely diced
  • 3 tbsp flat leaf parsley
  • Lemon
  • Parmesan
  • Crusty white bread, sliced
Instructions
  1. Dice the eggplant up into small 1cm squares and place in a bowl, sprinkle with a generous amount of salt and allow to sit for 1 hour. Rinse off the eggplant and squeeze out any remaining liquid.
  2. Heat a large non-stick frypan over a medium to high heat with a little olive oil. Add the eggplants to the pan and stir frequently to stop from burning. Cook for 2- 3 minutes or until they start to go golden. Add the garlic and cook for a further 1 minute stirring continuously.
  3. Place the eggplant and garlic mixture into a bowl and add the parsley and a good squeeze of lemon. Stir to combine.
  4. Serve the mixture on to toasted crusty bread with another drizzle of olive oil, a generous squeeze of lemon juice and a little parmesan cheese.

 

Eggplant Bruschetta Recipe @ Strayed from the Table

lizziemoult.com

7 Comments

  1. That is a great way of using up the eggplants-yum! The sharing of food this way is a wonderful thing, the best way to eat :)

  2. I just clicked over to your blog to get the link for the Garden Share Collective page… the bruschetta photo caught my eye so I had to read on – looks fabulous! Eggplant doesn’t tend to do well here, but I’m sure a shop bought one would work, along with some garlic and parsley from the garden.

  3. It has been an eggplant year here in Victoria too. They are still going strong. This looks like a tasty spread for bruschetta. F

  4. I had not much luck at all with eggplants this year. Only one plant survived and it’s only just started producing fruit recently. Do you think I could over winter this plant in the cold climes of Ballarat, Victoria. I have done so in Melbourne before but it gets much colder and frostier here. I guess I can try and see if it works.

  5. Eggplants just don’t want to grow in my garden — but there are heaps at the farmers’ markets at the moment. Love the look of this recipe. Anything on toast is good food to me.

  6. Eggplant is one of my all-time favorite veggies. This bruschetta looks awesome! So nice to have a change from the regular tomato kind.

  7. Pingback: Eggplant : PLANT PROFILE - Strayed from the Table