Eggplant Bruschetta

Eggplant Bruschetta is light, fresh and flavorful. This recipe is the perfect dish for a gathering. I recently made Eggplant Bruschetta as part of Olive Sunshine’s Easy Menu for Living Joyfully on the Mediterranean Diet. This was on the menu for a recent dinner party held in our home. We had 40 people. I learned the hard way (or delicious way), that this recipe makes a good deal. I made six batches of Bruschetta and three would have been plenty!

A tapas platter to share with neighbors using SOME of my leftovers. Below are some other delicious ways to incorporate Eggplant Bruschetta without the toasted bread!

• Add smashed cannellini beans, and leaf lettuce to a whole wheat wrap!
• Add feta cheese and use in an omelet.
• Pack in a pita with Tzatiki and roasted chickpeas.

As I planned my Easy Menu for Living Joyfully on the Mediterranean Diet, I chose this Eggplant Bruschetta recipe for four reasons:

• It is easy to make
• It can be made ahead of time
• The flavors enhance after a day or two
• Most importantly, it evokes positive memories

This Eggplant Bruschetta recipe is not my recipe. Ten years ago, it was given to me by a man named Lou Condas. His wife, Teresa was hosting a party. One bite of this delicious tapas is enough to need the recipe. So many delicious flavors were dancing in my mouth. It is both lemony and sweet. The eggplant is sauteed in lemon and extra virgin olive oil which is balanced with sweetness from basil and balsamic vinegar.

Tricks and Tips Not in the Recipe

I include a step that is not in the recipe. It is to “sweat the eggplant”.  When making eggplant, I use this technique. Not only does it remove excess liquid, but it cuts the bitterness sometimes present with eggplant. I did not include the step in the recipe. The reason? Tomatoes have a good deal of liquid and are typically used for Bruschetta. That may have been the original intent of this recipe. To sweat or not to sweat? There is no right answer. When I sweat the eggplant, I find there is still plenty of moisture in the Bruschetta. If you do choose to sweat the eggplant, add at least four hours to the preparation time. I usually salt the eggplant before I go to work, and come home and make the dish.

The recipe calls for a roasted red pepper. I often use a jarred roasted red pepper making this dish super quick. The time to roast the red pepper is not included in the recipe time. I am sure roasting it yourself is tastier.

If you are in a hurry to see the recipe, feel free to hit the “cookmode'” button above to skip to the recipe. The story below is my favorite part of the recipe. It is the humanity behind the dish and exemplifies the foundation of the Mediterranean Diet to enjoy meals with others.

The Story Behind This Eggplant Bruschetta Recipe

After asking about the ingredients, Teresa let me know her husband, Lou, made it. Nice. A husband that cooks! Mine does all the grocery shopping, so I am not complaining. So I met Lou. He and I had a great conversation that evening. His parents hail from Italy and Portugal explaining his love for Mediterranean food. Lou is significantly older than I and was able to share many stories a foodie would enjoy. An accomplished man, he spent many years sailing and seeing the world. At age 72, he became a pilot and was a very active aviator for many years. Listening to his experiences it was clear Lou and Teresa’s full life influenced his cooking. Today, they both enjoy the Mediterranean Diet.

When Mark and I were preparing to leave the party, Lou handed me the Eggplant Bruschetta recipe. The recipe was written out by hand. Such a generous thing to do, taking the time during a party to hand write a recipe for a guest. I still have the recipe. Obviously, a handwritten recipe is a gift only given by the older generation. I usually give or receive a photocopy, or digital picture of a recipe. For some reason, the recipe is much more special with his handwriting. Every time I make Eggplant Bruschetta, I remember that evening and my conversation with Lou. It is a good memory.

Perfect for an Easy Dinner Party Menu

The party at the Condas’ home was a work-party. My husband, Mark, worked for Teresa at the time. I doubt the work party would really stand out to me 10 years later if not for meeting Lou. I remember thinking, food is so much more than nourishment (which is so important), it is also about people, culture, travel, memories, and connections. Eggplant Bruschetta is the perfect dish to share with 40 of my friends as I celebrate my Joyful Mediterranean Lifestyle.