This elegant Eggplant Bruschetta is easy to make and packed with the flavors of the Mediterranean. The perfect appetizer to kick off your summer cocktail party.
I love making bruschetta and crostini because they look impressive, but are simple to put together. And they are a great way to feature in-season produce, from Summer Pea Ricotta Crostini to Radish Crostini to this savory eggplant recipe.
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Why Make This Recipe
- The perfect finger food for a party
- Great way to highlight summer eggplant
- Easy to make in advance
- A healthy, vegan appetizer option
🥗 Ingredients
- Eggplant: I use a typical American globe eggplant for this recipe—look for ones with smooth, deep purple skin. You can substitute Italian eggplant or fairy tale eggplant or Japanese eggplant as well.
- Onion: Any type of onion works for this recipe: try red onion, yellow onion, or white onion. Shallots would also make a good substitute.
- Tomatoes: Ripe plum tomatoes are delicious in this recipe, but if it is not tomato season, replace with ¾ of a can of diced tomatoes.
- Olive Oil: Any type of olive oil is fine in this recipe, though extra virgin olive oil will give you the best flavor.
- Capers: These add a punch of salty, briny flavor to the dish, but you can leave them out if you aren’t a fan.
- Italian Bread: For bruschetta, I love a soft Italian bread you can slice into thick planks. But you could replace with a loaf of sourdough bread or any crusty bread if you prefer. Use a baguette to make it into eggplant crostini. Or, to make this a gluten-free recipe, choose a gluten-free bread.
- Basil: Feel free to use other fresh herbs instead (or in addition to) the basil. Parsley and thyme also work well.
🥣 Step-by-Step Instructions
Preheat oven to 375. Peel and dice a medium red onion. Peel and mince 2 garlic cloves.
Finely chop 2 plum tomatoes.
Cut off the stem of a globe eggplant, then slice the rest of the eggplant into ¾-inch cubes. Put in a colander and toss with 1 teaspoon salt.
Drain for 20 minutes. Squeeze eggplant dry with a paper towel, wiping off excess salt.
While eggplant is draining, heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium heat. Sauté diced onion for 8-10 minutes, until softened and beginning to caramelize around the edges.
Remove onions from pan and set aside. Add 2 more tablespoons of olive oil, then eggplant cubes. Turn heat to medium-high. Cook for 15 minutes, until tender and browned around the edges.
Add chopped tomatoes, onions, garlic, and 1 tablespoon capers.
Cook for 8 minutes, stirring frequently. Stir in 1 teaspooon chopped fresh basil leaves, then cook for another 2 minutes.
While vegetables are cooking, slice loaf of Italian bread into diagonal slices, then place on a parchment-lined baking sheet.
Combine 2 tablespoons olive oil with ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper in a small bowl. Use a pastry brush to brush over each slice of bread.
Bake for 10-12 minutes, until lightly toasted.
When toasts have cooled slightly, top with a couple of spoonfuls of the eggplant mixture. Sprinkle with a tablespoon of slivered fresh basil leaves to serve.
🧐 Recipe FAQs for Eggplant Bruschetta
Yes, you can, but keep the components separate. You can make the bruschetta toasts several hours in advance, and you can make the eggplant topping 24 hours in advance. Wait to assemble and garnish with the slivered basil right before serving.
Assembled eggplant bruschetta won’t store very well since the topping will soak into the bread as it sits. But any leftover eggplant mixture can be refrigerated in an airtight container for up to 4 days.
The best way to soften eggplant so that it cooks into tender cubes is to salt and drain the eggplant before cooking. This process removes some of the water from the eggplant so that it cooks into a softer texture. As a bonus, it concentrates the eggplant flavor as well.
👩🍳 Expert Tips
If the eggplant mixture becomes too dry while you are cooking, add a splash or two of water to the pan.
Adjust the temperature on your skillet when you are cooking the eggplant. You want them nice and browned, but not burned. If the eggplant pieces begin to brown before they are at all tender, turn down the heat so they have time to cook through before browning. You may need to use tongs to turn individual pieces that need to be cooked through more.
Like things spicy? Try adding some red pepper flakes to your eggplant mixture.
Cutting the eggplant into evenly-sized pieces will really help you as you are cooking it. Big pieces will take longer to cook, so you run the risk of the small pieces being done and browned while the big pieces still aren’t tender.
Toasting the bread for the bruschetta in the oven is my favorite method, but if you prefer, this dish is also delicious with grilled bread. Use a grill pan or just throw it on your grill! Or, try serving with Baguette Garlic Bread.
I love to serve this eggplant bruschetta as part of a Mediterranean dinner spread. Serve it with this Mediterranean Tomato Cucumber Salad and some Roasted Garlic Hummus for a truly lovely meal. Perfect with one of my favorite cocktails, the Hanky Panky!
Or do an entirely Italian-themed appetizer spread by combining this dish with some of these Italian appetizers.
Other Delicious Appetizer Recipes
Want more ideas for what to pair this eggplant bruschetta with? How about serving with any of these tasty dishes? Or, check out our Appetizer archive for more ideas.
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📖 Recipe
Eggplant Bruschetta
This elegant Eggplant Bruschetta is easy to make and packed with the flavors of the Mediterranean.
Ingredients
- 1 medium red onion
- 2 cloves garlic
- 2 plum tomatoes
- 1 eggplant (about 1 pound)
- 1 ¼ teaspoons kosher salt, divided
- 5 tablespoons olive oil, divided
- 1 tablespoon capers
- 1 teaspoon chopped basil leaves
- 1 loaf Italian bread
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon thinly sliced basil leaves, for garnish
Instructions
- Preheat oven to 375.
- Peel and dice onion.
- Peel and mince garlic cloves.
- Finely chop plum tomatoes.
- Cut off eggplant stem, then slice the rest of the eggplant into ¾-inch cubes.
- Put in a colander and toss with 1 teaspoon salt. Drain for 20 minutes.
- Squeeze eggplant dry with a paper towel, wiping off excess salt.
- While eggplant is draining, heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium heat.
- Sauté diced onion for 8-10 minutes, until softened and beginning to caramelize around the edges.
- Remove onions from pan and set aside.
- Add 2 more tablespoons of olive oil, then eggplant cubes. Turn heat to medium-high.
- Cook for 15 minutes, until tender and browned around the edges.
- Add chopped tomatoes, onions, garlic, and capers.
- Cook for 8 minutes, stirring frequently.
- Stir in chopped basil, then cook for another 2 minutes.
- While vegetables are cooking, slice loaf of bread into diagonal slices, then place on a parchment-lined baking sheet.
- Combine remaining 2 tablespoons olive oil with remaining ¼ teaspoon salt and pepper in a small bowl.
- Use a pastry brush to brush over each slice of bread.
- Bake for 10-12 minutes, until lightly toasted.
- When toasts have cooled slightly, top with a couple of spoonfuls of the eggplant mixture.
- Sprinkle with the slivered basil leaves to serve.
Notes
Make-Ahead and Storage Tips:
You can make the bruschetta toasts several hours in advance, and you can make the eggplant topping 24 hours in advance. Wait to assemble and garnish with the slivered basil right before serving.
Assembled eggplant bruschetta won’t store very well since the topping will soak into the bread as it sits. But any leftover eggplant mixture can be refrigerated in an airtight container for up to 4 days.
Recipe Tips:
If the eggplant mixture becomes too dry while you are cooking, add a splash or two of water to the pan.
Adjust the temperature on your skillet when you are cooking the eggplant. You want them nice and browned, but not burned. If the eggplant pieces begin to brown before they are at all tender, turn down the heat so they have time to cook through before browning. You may need to use tongs to turn individual pieces that need to be cooked through more.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 525Total Fat: 21gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 1072mgCarbohydrates: 74gFiber: 8gSugar: 10gProtein: 12g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this eggplant caponata bruschetta recipe, tag us @vanillabeancuisine or #vanillabeancuisine because we’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Mimi Rippee says
This looks so good. And it makes me sad, cause my husband won’t eat eggplant. I finally quit growing them.
Molly Pisula says
Very sad! But I have to say my husband is also not as big of a fan of eggplant as I am. (Though at least he will eat them!)