Best 6 Bruschetta With Eggplant And Peppers Recipes

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Bruschetta with eggplant and peppers is a simple yet flavorful dish that is perfect for any occasion. The combination of roasted eggplant, sweet peppers, and tangy tomatoes creates a delicious and satisfying meal that is sure to impress your friends and family. Whether you're looking for a quick and easy weeknight dinner or a more elaborate dish for a special occasion, this recipe is sure to hit the spot.

Check out the recipes below so you can choose the best recipe for yourself!

CHUNKY EGGPLANT BRUSCHETTA



Chunky Eggplant Bruschetta image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

1 eggplant, peeled, medium dice
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon cracked black pepper, plus more for seasoning
4 tablespoons olive oil, plus 2 tablespoons
1 teaspoon red pepper flakes
3 tablespoons minced garlic
1 onion, medium dice
1/2 cup pitted and halved kalamata olives
1/4 cup drained capers
3/4 cup diced roasted red peppers
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh oregano leaves
Pinch smoky paprika
1 French baguette, sliced on bias

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.

BRUSCHETTA WITH ROASTED PEPPERS RECIPE



Bruschetta with Roasted Peppers Recipe image

Use red and yellow peppers to make our Bruschetta with Roasted Peppers Recipe! You'll love that this roasted peppers recipe only takes 20 minutes to prep.

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 40m

Yield 8 servings

Number Of Ingredients 6

1 large each red and yellow pepper
2 Tbsp. KRAFT Zesty Italian Dressing
1 Tbsp. olive oil
1 Tbsp. chopped fresh parsley
1 clove garlic, minced
8 slices Italian bread (1 inch thick), toasted

Steps:

  • Heat broiler.
  • Place peppers on foil-lined baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally.
  • Transfer peppers to heatproof bowl; cover. Let stand 20 min. or until peppers are cooled. Remove peppers from bowl. Peel away blackened skins and seeds with small knife; discard skins and seeds.
  • Cut peppers into strips; place in medium bowl. Add dressing, oil, parsley and garlic; mix lightly. Spoon onto toast slices.

Nutrition Facts : Calories 70, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g

SWEET PEPPER AND EGGPLANT BRUSCHETTA



Sweet Pepper And Eggplant Bruschetta image

Number Of Ingredients 13

FOR THE TOPPING:
2 large red bell peppers
2 medium Japanese eggplant, trimmed and cut lengthwise into 1/3-inch slices
extra-virgin olive oil
1/4 cup basil chiffonade
2 tablespoons capers, drained
2 teaspoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1/4 teaspoon granulated garlic
kosher salt
freshly ground black pepper
1 loaf rustic Italian bread, cut into 1/2-inch slices
8 ounces fresh goat cheese

Steps:

  • TO MAKE THE TOPPING: Grill the bell peppers over Direct Medium heat until the skins are evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove from the grill and place in a paper bag close tightly. Let stand 10 to 15 minutes to steam off the skins. Remove the peppers from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut each pepper into 1/4 inch dice and transfer to a medium bowl.Brush both sides of the eggplant slices with olive oil and grill over Direct Medium heat until soft and browned, 6 to 8 minutes, turning and basting with the oil once halfway through grilling time. Transfer to a cutting board and cut into 1/4 inch dice. Add to the peppers along with the remaining topping ingredients, including salt and pepper to taste. Mix well and set aside.Grill the bread slices over Direct Medium heat until toasted, 2 to 3 minutes, turning once halfway thought grilling time. Remove from the grill. Spread a layer of goat cheese on each slice and spoon the vegetable mixture on top. Serve warm or at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

CRISPY EGGPLANT BRUSCHETTA



Crispy Eggplant Bruschetta image

One word describes this summer appetizer..."wonderful"! The crispy exterior of the tender eggplant slices and the robust taste of tomato and basil topping create a dynamic flavor duo. It's delicious served chilled or at room temperature.

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 dozen.

Number Of Ingredients 13

2 eggs, beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 large eggplant, peeled and cut into 1/2-inch slices
1/3 cup olive oil
4 medium tomatoes, finely chopped
1/4 cup finely chopped red onion
1/2 cup minced fresh basil
8 ounces fresh mozzarella cheese, cut into 1/4-inch slices
1/2 cup balsamic vinaigrette

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.

Nutrition Facts : Calories 204 calories, Fat 13g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 7g protein.

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 BRUSCHETTA



Eggplant Bruschetta image

This is from my DD cookbook "Molto Italiano" by Mario Batali. I soooooo LUV, LUV, LUV this guy. Will make and post picture prior to making this public.

Provided by Chabear01

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

6 tablespoons extra virgin olive oil
1 medium red onion, halved lengthwise, then sliced lengthwise into 1/2-inch wide strips
4 garlic cloves, thinly sliced
4 italian eggplants, halved lengthwise and cut into 1/4 inch thick halfmoons
salt & freshly ground black pepper
1 baguette, sliced (bruschetta bread)
1/2 cup Italian parsley, finely chopped

Steps:

  • In a 1- to 12 inch saute pan, heat the olive oil over medium high heat until smoking. Add the onion and cook until just softened, 6 to 7 minutes. Add the eggplant and cook, stirring frequently, until soft and golden brown, about 7 minutes. Removed from the heat, season with salt and pepper, and allow to cool.
  • Meanwhile, preheat the grill or broiler.
  • Toast the bread on the grill or under the broiler until golden brown on both sides.
  • Stir the parsley into the eggplant mixture, spoon the mixture onto the toasts, and serve.

Nutrition Facts : Calories 618.4, Fat 24.6, SaturatedFat 3.7, Sodium 705.7, Carbohydrate 89.2, Fiber 19.7, Sugar 12.3, Protein 15.3

Tips:

  • Choose the right eggplant: Select a small to medium-sized eggplant that is firm and has smooth, unblemished skin. Avoid eggplants that are too large or have blemishes, as these may be bitter.
  • Properly salt the eggplant: Salting the eggplant before cooking helps to remove its bitterness. Slice the eggplant into thin strips and sprinkle with salt. Let it sit for 30 minutes, then rinse and pat dry.
  • Cook the vegetables thoroughly: Make sure the eggplant, peppers, and onions are cooked through before assembling the bruschetta. This will help to ensure that the vegetables are tender and flavorful.
  • Use a good quality olive oil: The olive oil you use will make a big difference in the flavor of the bruschetta. Choose a high-quality extra virgin olive oil that has a fruity, peppery taste.
  • Garnish with fresh herbs: Fresh herbs, such as basil, oregano, or thyme, add a pop of color and flavor to the bruschetta. Chop the herbs finely and sprinkle them over the bruschetta before serving.

Conclusion:

Bruschetta with eggplant and peppers is a delicious and versatile appetizer or snack. It is easy to make and can be customized to your liking. Try experimenting with different types of bread, cheeses, and toppings to create your own unique bruschetta recipe. With its鮮豔的色彩、诱人的香气和令人垂涎的味道,茄子和辣椒布鲁斯凯塔一定会成为您下次聚会或活动的热门话题。

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