VEGAN EGGPLANT CAPRESE BRUSCHETTA TOASTS
A hybrid of bruschetta and caprese makes for a quick summertime vegan dinner.
Provided by stronglive1
Categories Appetizers and Snacks Bruschetta Recipes
Time 47m
Yield 8
Number Of Ingredients 9
Steps:
- Place textured vegetable protein in a bowl; add 3/4 cup plus 2 tablespoons boiling water and stir. Let stand for 5 to 10 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.
- Bake in the preheated oven for 10 minutes. Flip cutlets. Bake until golden brown, 16 to 17 minutes more.
- Preheat grill for medium heat and lightly oil the grate.
- Slice bread into 16 slices approximately 1/2-inch thick. Paint bread with olive oil.
- Cook on the preheated grill until lightly browned, about 3 minutes.
- Place tomatoes in a microwave-safe bowl. Heat in a microwave until slightly softened, about 3 minutes. Drain and discard excess liquid.
- Stir tomatoes, capers, and dehydrated garlic into the rehydrated textured vegetable protein.
- Arrange toasted bread slices on a serving dish. Stack 1 eggplant on each slice of bread; top with a dollop of tomato mixture.
Nutrition Facts : Calories 460.9 calories, Carbohydrate 55.7 g, Fat 17.6 g, Fiber 4.8 g, Protein 21 g, SaturatedFat 3.1 g, Sodium 876.1 mg, Sugar 2.1 g
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Manwar Manwar
[email protected]This is the perfect dish for a summer party!
Romeo Erasmus
[email protected]I was pleasantly surprised by how easy this dish was to make. I'm not a very experienced cook, but I was able to follow the recipe without any problems. The eggplant turned out perfectly and the caprese topping was delicious. I will definitely be mak
Eliza Oruko
[email protected]This dish is a must-try for any vegan or vegetarian!
Buhle Nyangule
[email protected]I'm always looking for new ways to cook eggplant, and this recipe definitely didn't disappoint! The eggplant was roasted to perfection and the caprese topping was the perfect complement. I will definitely be making this dish again.
Black Wind
[email protected]5 stars!!!
Dexter Op
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The eggplant was cooked to perfection and the caprese topping was delicious. I would definitely recommend this recipe to anyone looking for a new and exciting vegan dish.
Krishan Singh
[email protected]This is my new favorite appetizer!
Christine Nalubega
[email protected]I'm not a vegan, but I'm always looking for new and interesting vegetarian dishes to try. This eggplant caprese bruschetta was a great find! The eggplant was tender and flavorful, and the combination of tomatoes, basil, and balsamic vinegar was perfe
K BRITTON
[email protected]So easy to make and so delicious!
Salik Ansari
[email protected]I made this dish for a vegan dinner party and it was a hit! The eggplant was perfectly cooked and the combination of flavors was amazing. I would definitely recommend this recipe.
Addison Lodder
[email protected]Yum!