Eggplant “Bruschetta”

Eggplant Bruschetta

It’s been a while… Things have been absolutely crazy here lately… More on that later.

We’re getting into the dog days of summer in Vancouver. It’s been hot, hot, hot, and there’s not too much of an end in sight. The farmer’s markets are bountiful at this time of year! As you may already suspect…

We did get a slight dip in the temperatures last week, which made me brave enough to run my oven – for a very short period of time. That’s right: I ran my oven in August! (This was maybe a first for me?).

Warning: This is a bit of a concept “piece”, so please bear with me…

I wanted to eat bruschetta, since I had a few lovely tomatoes that needed eating. But I didn’t want bread. I thought that the eggplant might work well as a vehicle for the tomatoes. I also had a few avocados that needed eating. So you know, I just threw them all together and this is what came out!

The results were pretty good. You admittedly need to eat this bruschetta with a knife and fork. I researched a few ways to make the eggplant crispy, so that you might be able to eat this as a finger food. Most of the ways I came across involved breading the eggplant. Which I wasn’t in the mood for. If I were making this as an appetizer for a party, I might consider using a method to make the eggplant crispy. Or I might only eat it the way I made it. The jury is still out.

At least the ingredient list is simple 😉

To make my Eggplant Bruschetta, you will need…

  • 1 medium eggplant, sliced into ¼ inch thick slices
  • 2 medium tomatoes, seeded and diced
  • 2 medium avocados, seeded and diced
  • 1 TBSP of olive oil
  • 1 tsp of balsamic vinegar
  • Salt and pepper, to taste

Directions

  1. Pre-heat your oven to 425 F. Slice up the eggplant, and season both sides of the slices with salt and pepper to taste.
  2. Place the eggplant on a cookie sheet and bake them for around 20 minutes, flipping them once halfway through. Once the eggplant is cooked, remove it from the oven and let it cool down to room temperature.
  3. While the eggplant is baking, assemble the tomatoes, avocado, olive oil, balsamic and salt and pepper and set aside.
  4. Once the eggplant is cooled, assemble everything!
Bruschetta topping
Tomatoes and avocados assembled to make the bruschetta topping.
Toasted Eggplant
The eggplant looks delicious enough to eat on its own!
The Final Product!
Eggplant Bruschetta, the final product… A lovely mix of red and green and purple!

Enjoy 🙂

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