Eggplant Bruschetta (Vegan & Gluten-Free)
from themediterraneandish.com
Ingredients:
- 4 small eggplants (the smaller the better)
- Kosher salt
- Extra virgin olive oil
- 2 large heirloom tomatoes, chopped
- 1 cup roughly chopped fresh cilantro
- 1 to 2 medium garlic cloves, minced
- 1 lime, juiced
- Black pepper
Directions:
- Slice and salt the eggplant. Slice the eggplant in half lengthwise. Use the tip of your knife to score the flesh, making lengthwise cuts followed by diagonal cuts (you should end up with a diamond cross-hatch pattern). Season the flesh generously with salt and set aside for a few minutes while the oven heats.
- Get ready to roast. Position a rack in the center of the oven and heat to 400°F. Brush a large sheet pan with olive oil.
- Prepare the eggplant for roasting. Use paper towels to wipe the eggplant dry and remove excess salt. Brush the eggplant on both sides, particularly the flesh, with extra virgin olive oil.
- Roast. Arrange the eggplant with the flesh side down on the prepared sheet pan. Roast on the center rack of the heated oven until the eggplant is tender and the flesh turns a deep golden brown, about 40 minutes. Remove from the oven and set aside for a few minutes while you make the topping.
- Prepare the bruschetta topping. In a medium bowl, combine the chopped tomatoes, cilantro, and garlic. Season with a big pinch of salt and pepper. Add the lime juice and a generous drizzle of olive oil. Mix to combine.
- Assemble the eggplant bruschetta. Transfer the roasted eggplant with the charred flesh side facing up. Spoon the tomato mixture on top of the eggplant a
Tip:
The roasting time for the eggplant will vary depending on their size. Make sure they’re very tender before removing them from the oven. If they start to look too dry, simply add an extra drizzle of olive oil.
