Eggplant And Mint Bruschetta Recipes

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EGGPLANT BRUSCHETTA



Eggplant Bruschetta image

Here's a memorable take on an all-time classic. Maxine Petersohn tops eggplant slices with chopped tomatoes, fresh basil and cheese before broiling them. "My family thoroughly enjoys them," she pens from Cortez, Florida.

Provided by Taste of Home

Categories     Appetizers     Side Dishes

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1 medium eggplant, peeled and cut into 1/4-inch slices
1/2 teaspoon salt
3 medium tomatoes, seeded and chopped
2 tablespoons minced fresh basil
1 cup shredded part-skim mozzarella cheese
2 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 68 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 242mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

EGGPLANT AND MINT BRUSCHETTA



Eggplant and Mint Bruschetta image

The lemon juice and mint perk up the sweet, mellow flavors of the roasted veggies.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 9

1 eggplant (1 1/2 pounds), cut into 1-inch cubes
1 medium red onion, quartered lengthwise, layers separated
4 plum tomatoes, halved lengthwise, seeded, and slivered
4 tablespoons olive oil
Coarse salt and ground pepper
4 slices crusty bread, 1/4 inch thick
1/2 cup packed fresh mint leaves, torn into large pieces
1 tablespoon fresh lemon juice
4 ounces feta cheese, crumbled

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.

Nutrition Facts : Calories 373 g, Fat 21 g, Fiber 9 g, Protein 11 g

EGGPLANT AND MINT BRUSCHETTA



Eggplant and Mint Bruschetta image

A very delicious way to prepare eggplant! I loved it this way, with all the vegetables roasted until tender. Martha Stewart web site.

Provided by Manami

Categories     Onions

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 eggplant, cut into 1-inch cubes (1 1/2 pounds)
1 medium red onion, quartered lengthwise, layers separated
4 plum tomatoes, halved lengthwise, seeded, and slivered
4 tablespoons olive oil
coarse salt and pepper
crushed red pepper flakes
4 slices crusty bread, 1/4 inch thick
1/2 cup packed fresh mint leaves, torn into large pieces
1 tablespoon fresh lemon juice
4 ounces feta cheese, crumbled

Steps:

  • Preheat oven to 450ºF.
  • 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.

Nutrition Facts : Calories 427.4, Fat 22.2, SaturatedFat 6.8, Cholesterol 26.8, Sodium 732.6, Carbohydrate 47, Fiber 7.2, Sugar 7, Protein 12

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