Eggplant And Mint Bruschetta Recipes

EGGPLANT AND MINT BRUSCHETTA

Steps:

• Preheat oven to 450 degrees. Divide eggplant, onion, tomatoes, and 2 tablespoons oil between two rimmed baking sheets. Season with salt and pepper; toss to combine. Roast until eggplant is tender, 25 to 30 minutes; let cool to room temperature.
• Meanwhile, place bread on another baking sheet, and brush with 1 tablespoon oil. Sprinkle with salt and pepper; bake until golden, 4 to 6 minutes.
• Transfer eggplant mixture to a medium bowl. Add mint; toss with remaining tablespoon oil and lemon juice. Divide eggplant mixture among bread slices, top with feta, and serve.

BRUSCHETTA WITH EGGPLANT AND PEPPERS

Steps:

• Preheat the broiler.
• Heat oil in saute pan over medium heat, until smoking. Add onion and cook until soft, about 10 minutes. Add the eggplant. Stir regularly until soft. Add peppers and cook until soft. Add the vinegar. Remove from heat and cool. Add basil, and season with salt and pepper.
• Rub bread with garlic cloves and olive oil. Toast bread on both sides in a preheated 400-degree oven for about 10 to 15 minutes. Top with heap of eggplant mixture.

EGGPLANT WITH TOMATOES AND MINT BRUSCHETTA

Steps:

• Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
• Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly.
• Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese.
• Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.

EGGPLANT BRUSCHETTA

Steps:

• Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray. Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted.

EGGPLANT WITH TOMATOES AND MINT BRUSCHETTA

Steps:

• Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
• Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly.
• Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese.
• Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.