Vegan Eggplant Caprese Bruschetta Toasts Recipes

CHUNKY EGGPLANT BRUSCHETTA

Chunky Eggplant Bruschetta image

Provided by Aaron McCargo Jr.

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 eggplant, peeled, medium dice
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
4 tablespoons olive oil, plus 2 tablespoons
1 teaspoon red pepper flakes
3 tablespoons minced garlic
1 onion, medium dice
1/2 cup pitted and halved kalamata olives
1/4 cup drained capers
3/4 cup diced roasted red peppers
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
Pinch smoky paprika
1 French baguette, sliced on bias

Steps:

Preheat the oven to 450 degrees F.
In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a half sheet tray lined with parchment paper. Reserve the bowl. Put it in the oven and bake until nicely charred, about 15 to 20 minutes.
In a large saute pan over medium-high heat, add 2 tablespoons of olive oil. Add the red pepper flakes and the garlic. Cook until the garlic browns, about for 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes more. Remove from heat and allow to cool.
Remove the eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, the olives, capers, and roasted red peppers. Toss to combine. Add the sherry vinegar, fresh parsley and oregano and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and marry the flavors.
In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper, to taste, and the smoky paprika. Spread the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.

EGGPLANT BRUSCHETTA

Eggplant Bruschetta image

This is from my DD cookbook "Molto Italiano" by Mario Batali. I soooooo LUV, LUV, LUV this guy. Will make and post picture prior to making this public.

Provided by Chabear01

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 tablespoons extra virgin olive oil
1 medium red onion, halved lengthwise, then sliced lengthwise into 1/2-inch wide strips
4 garlic cloves, thinly sliced
4 italian eggplants, halved lengthwise and cut into 1/4 inch thick halfmoons
salt & freshly ground black pepper
1 baguette, sliced (bruschetta bread)
1/2 cup Italian parsley, finely chopped

Steps:

In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
Meanwhile, preheat the grill or broiler.
Toast the bread on the grill or under the broiler until golden brown on both sides.
Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.

Nutrition Facts : Calories 618.4, Fat 24.6, SaturatedFat 3.7, Sodium 705.7, Carbohydrate 89.2, Fiber 19.7, Sugar 12.3, Protein 15.3

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