Eggplant and Red Pepper Bruschetta

Eggplant and Red Pepper Bruschetta

Indulge in the flavors of Italy with this Eggplant and Red Pepper Bruschetta. Roasted eggplant and red pepper, marinated in a zesty blend of balsamic vinegar, garlic, and fresh basil and parsley, are served atop perfectly toasted baguette slices. This bruschetta is not only visually appealing with its vibrant colors but also incredibly delicious and packed with Mediterranean flavors. It's the perfect starter for any dinner party or a delicious snack to enjoy on a relaxed afternoon.

Servings: 8

Ingredients

  • Baguette (1, sliced)
  • Salt and pepper (to taste)
  • Balsamic vinegar (2 tablespoons)
  • Olive oil (3 tablespoons)
  • Fresh parsley (2 tablespoons, finely chopped)
  • Fresh basil (2 tablespoons, finely chopped)
  • Garlic (2 cloves, minced)
  • Red bell pepper (1, diced)
  • Eggplant (1 medium, diced)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Place the diced eggplant and red pepper on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss to ensure the vegetables are evenly coated.
  3. Roast the vegetables in the oven for 20-25 minutes, or until they become tender and slightly charred.
  4. In a large bowl, combine the roasted eggplant and red pepper with minced garlic, chopped basil, chopped parsley, balsamic vinegar, and the remaining olive oil. Season with salt and pepper, and mix well. Allow the mixture to sit for at least 10 minutes to marinate and absorb the flavors.
  5. Meanwhile, toast the baguette slices until they are golden brown.
  6. Top each toasted baguette slice with a generous spoonful of the eggplant and red pepper mixture.
  7. Serve immediately as an appetizer or snack. Enjoy the burst of Mediterranean flavors with every bite!

Dietary Information

Servings: 8 • Dish Type: Appetizer • Prep Time: 15 minutes • Cook Time: 25 minutes • Calories: 200 • Fat: 7g • Carbs: 29g • Protein: 5g • Sodium: 450mg • Sugar: 5g