Eggplant Bruschetta

Explore beyond the classic bruschetta

In the summer months, when our lil’ AC window unit is bumping, Luke and I love making bruschetta. Nothing tastes better on a hot summer’s day, especially when we use farmer’s market heirloom tomatoes and fresh basil. And most importantly, bruschetta requires no oven use. Which is a requirement for almost all of our summer meals. Our tiny apartment can’t handle any oven heat! Disclaimer: this bruschetta recipe does require oven use. But, it’s an excellent and simple way to use summer’s eggplant bounty. Luke and I are enjoying these eggplant toasts a little early in the season because they are so delicious. And because I’m already dreading NYC’s looming heat and humidity.

Shout out to one of our favorite ladies Deb Perelman for the original recipe.


  • 1 medium eggplant, cut into 1/2 inch cubes
  • 2 TBS olive oil + additional for oiling baking sheet
  • 1/2 tsp salt
  • freshly cracked black pepper
  • 1 tsp red wine vinegar
  • 1/4 cup crumbled feta
  • 1 scallion, thinly sliced (white and green parts)
  • 2 TBS parsley *optional
  • 8 slices of bread, 1/2-1 inch thick (a baguette works nicely, we go for a more rustic bread for slices with more surface area)


  1. Preheat oven to 425º F. Lightly oil a baking sheet.
  2. Toss eggplant with olive oil, salt, and pepper and spread on baking sheet. Place in oven and roast for about 25 minutes. Check the eggplant a couple times while it roasts and give em a good shake to prevent sticking. This will also ensure even browning.
  3. Remove eggplant from the oven and let cool slightly.* In a small bowl, mix the eggplant cubes with red wine vinegar, feta, scallions, and parsley. Add additional salt and pepper to taste.
  4. To make toasts, raise oven temperature to 450ºF. Place bread slices on a baking sheet and place in oven. Let bake for about 5 minutes, or until just brown around the edges. We find, for this dish, it’s best to not let the toast get too toasty. Makes bruschetta eating a bit more difficult.
  5. Assemble the toasts! Spoon the eggplant bruschetta onto the toasts. You can rub the toasts with a garlic clove before piling on the eggplant if you like.

Details: Makes about 8 toasts

*Note 1: This salad is also very delicious at room temp or even cold! So you can let the eggplant cool longer if you like before mixing with the other ingredients.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.