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Eggplant bruschetta

Eggplant bruschetta


Born in 15th century Central Italy, bruschetta had to traverse many borders and different languages to find its way onto our tables.

The simplest version of bruschetta was made by the Italian poor people and was served as toasted slices of bread rubbed with garlic, drizzled with olive oil, and sprinkled with flakes of salt and black pepper.

As it gained popularity, bruschetta made its way from the tables of the peasants to the lavish kitchens of the nobility. This leap allowed for innovation and variations including sweet peppers, tomatoes, beans, prosciutto, cheese, herbs, and a variety of any other toppings you could imagine. Bruschetta with eggplant is as colorful and visually appealing as it is delicious. This is a great appetizer to serve to your family and friends and will guarantee to please everyone’s palette. I hope you will enjoy this dish full of flavor.




  • 1 eggplant, diced
  • 1 zucchini (if you wish), diced
  • 3-4 cloves garlic, finely minced
  • 1 large carrot, diced
  • 1 medium onion, diced
  • 2 tbs finely chopped parsley
  • ½ ts hot pepper flakes
  • ½ ts freshly ground black pepper
  • Salt 
  • ¼ cup olive oil (or a little more)




Put eggplant cubes into a colander, sprinkle with salt, and let stay for 15 minutes. Then squeeze the eggplant and dry it with paper towel .

In a deep pan heat 2 tbs of olive oil. Add onion and sauté for 5-7 minutes.

Add garlic and cook for 30-45 seconds.

Add carrot. Cook for 4-5 minutes.

Add more oil, then add the eggplant, zucchini, pepper, pepper flakes, and salt. Be careful with the salt because the eggplant has been already salted!

Cook for 10-15 minutes while stirring from time to time.

Add parsley. Stir. Taste and add more salt and pepper, if needed.

Serve warm, at room temperature or cold with toasts, good bread, crackers or flatbread.

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Cook with pleasure!

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