Easy Eggplant Bruschetta

263SHARES
Easy Eggplant Bruschetta

3.8 of 5 (80)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 52.6
  • Total Fat: 3.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 101.7 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 1.3 g
  • Protein: 0.7 g

View full nutritional breakdown of Easy Eggplant Bruschetta calories by ingredient
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Introduction

Simply seasoned eggplant is great as a dip, a spread for crackers or crusty bread, or a flavor-booster for chicken. Simply seasoned eggplant is great as a dip, a spread for crackers or crusty bread, or a flavor-booster for chicken.
Number of Servings: 1

Ingredients

    • 2 medium eggplants, halved lengthwise

    • 2 tablespoons vegetable oil

    • 1 tablespoon minced garlic

    • 1 teaspoon ground cumin

    • 1 tablespoon grated fresh ginger

    • 1/4 cup finely chopped parsley

    • 1/4 cup red bell pepper, chopped

    • salt and pepper

Directions

1. Heat oven to 400 F. Line a heavy baking sheet with foil.

2. Brush the cut sides of the eggplant with 1 tablespoon of the oil and arrange cut side down on the baking sheet. Bake until cut sides are browned and eggplant is soft (about 25 minutes).

3. Combine remaining oil and garlic in a skillet and heat over low heat until garlic sizzles. Stir in cumin and remove from heat.

4. Scoop out softened eggplant, chop finely and then add to skillet. Add ginger, bell pepper, and parsley. Stir mixture over low heat until blended. Add salt and pepper to taste.

5. Serve warm or at room temperature.

Serves 8.

Reprinted with permission by Public Health Seattle & King County

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Member Ratings For This Recipe


  • Very Good
    18 of 18 people found this review helpful
    Love this! Try cooking whole eggplants in the microwave: pierce a few times with a small knife, place on paper towel, cook each one for four minutes on high power. (Time varies per microwave.) Let it rest, it will get soft. Comes out creamy & great for mashing up! OIL FREE! - 8/21/07

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  • Incredible!
    11 of 12 people found this review helpful
    i spread it over skinless, boneless chicken breast, then parm cheese on top, and bake. - 10/18/08

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  • Very Good
    11 of 11 people found this review helpful
    I made this 4 times this summer and it was well-received by everyone. I wouldn't call it spicy, but it is tasty. I also put the eggplant in the food processor and found the texture to be better than just chopping it. Added some cayenne. Served with homemade pita chips. - 8/31/08

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  • Incredible!
    8 of 8 people found this review helpful
    One of my favorite Spark recipes. Great alternative to peanut butter. - 1/28/09

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  • Good
    7 of 7 people found this review helpful
    I think next time I make this, I will just go nuts with the garllic. I added wasabi powder and tabasco sauce (I couldn't figure out what would give it really good flavor. When I added more pepper, it came alive a bit, but I think the key to this dip is tons and tons of Emeril-approved GAH-LIC!! - 11/15/08

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