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Smoky Eggplant Brushetta


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  • 1 small eggplant
  • 1 med. red pepper
  • 1 small red onion
  • 1/2 c basil
  • 1/2 loaf italian bread
  • 2 t olive oil
  • 3 garlic cloves pressed
  • 3 T red wine vinegar, divided
  • 1/2 t black pepper
  • 2 oz. smoked mozzarella cheese
  • 1 seedless cucumber
  • 1 T mint leaves
  • 1 t sugar


Preparation time 25mins
Cooking time 45mins


Step 1

Preheat oven 425
Dice eggplant, red pepper and onion. Slice Basil. SEt aside bell pepper, onion, and basil. Place eggplant into small colader and sprinkle with 1/4 t of salt. Toss gently and let stand 15 min.

Slice bread into 18 1/4 in. slices. Arrange on large stone. Spray lightly with galic oil. Bake 9-11 min.

Heal oil in skillet. Add eggplant cook 3-4 minutes undisturbed. Add bell pepper and onion, cook 3-4 minutes until tender. Add garlic and cook 20-30 seconds until fragrant.

Remove skillet. Reserve 2 T basil for garnish. Stir in remainig basil, salt, 2 T vinegar and 1/4 t black pepper. Top bread wtih vegetable mixuture and chesse. Bake 4-5 minutes until chees melts. Garnish with basil.

Core and cut cucumber in half lengthwise. Thinly slice crosswise. Place cucumber, mint, sugar, remaining 1/8 t salt, remaining vinegar and pepper into bowl. Mix well and seve as salad.

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