Eggplant Bruschetta With Pita Chips Recipes

CHUNKY EGGPLANT BRUSCHETTA

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.

EASY EGGPLANT PITA

Steps:

• Combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.
• Stuff hot vegetable mixture into pita bread pockets. Sprinkle Mozzarella cheese into the pockets. Top the entire sandwich with ranch dressing if you wish.

SALTED EGGPLANT CHIPS WITH BRUSCHETTA SPREAD

Steps:

• Preheat an oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil.
• Place sliced eggplant between paper towels and lightly press out the excess moisture. Arrange eggplant slices on prepared baking sheet. Sprinkle slices with Diamond Crystal® Kosher Salt and oregano, and drizzle with olive oil.
• Bake until slices are browned and crisp, 13 to 15 minutes.
• Mix cream cheese, sundried tomatoes, olive oil, garlic, chopped roma tomato, and basil together in a bowl. Season with Diamond Crystal® Kosher Salt and ground black pepper. Add more olive for a thinner spread, if necessary.
• Top the eggplant slices with some of the spread. Serve immediately to maintain the eggplant crispiness.

EGGPLANT BRUSCHETTA

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.

CRISPY EGGPLANT BRUSCHETTA

Steps:

• Place eggs in a shallow bowl. In a separate shallow bowl, combine the flour, salt and pepper. In another bowl, combine bread crumbs and Parmesan cheese. Dip eggplant in the flour mixture, eggs, then bread crumb mixture., In a large skillet, cook eggplant in batches in oil for 4-5 minutes on each side or until tender. Drain on paper towels., In a small bowl, combine the tomatoes, onion and basil. Top each eggplant slice with mozzarella cheese and tomato mixture. Drizzle with vinaigrette.

EGGPLANT BRUSCHETTA WITH PITA CHIPS

Steps:

• Preheat oven to 400 degrees F.
• Cut flatbreads into 8 wedges. Place wedges into a large bowl and drizzle with 4 tablespoons olive oil. Sprinkle with black pepper and toss to coat. Place on an ungreased baking sheet and lightly top with feta cheese. Bake for 5 to 8 minutes. Remove from oven and set aside.
• Preheat grill to medium-high heat.
• Brush eggplant with 4 tablespoons extra-virgin olive oil and season with salt and pepper.
• Place on grill and cook for 2 minutes on each side or until tender. Remove from grill and dice. Add the eggplant to a bowl, stir in remaining ingredients, including 4 tablespoons of olive oil, and toss to combine. Serve with toasted pita chips.