Skip the carbs and give the classic Italian favorite a makeover. Roasted Balsamic Eggplant Bruschetta is a celebration of beautiful vegetables and the perfect side or vegetarian dish.
Turn on the music and shake up a cocktail like my Dazzling Blood Orange Mimosas. These tender and flavor packed eggplant planks are a mood unto themselves. Delicate and light yet with a pop of bold flavor, they're sure to become a favorite way to serve eggplant.
With just a handful of fresh ingredients, Roasted Balsamic Eggplant comes together effortlessly.
- Eggplant - This vibrant purple vegetable has a mellow flavor while being a perfect canvas for bold flavors.
- Balsamic Vinegar - Offers up a tangy sweetness. When combined with honey and cooked down it's often referred to as an agrodolce in Italy, sweet and sour.
- Honey - Balances the tang of the balsamic and the slight bitterness of the eggplant while helping it caramelize in the oven.
- Cherry Tomatoes - These intensely sweet and tangy little tomatoes are the base for the bruschetta topping.
- Garlic - Adds a savory pop to balance the acidic sweetness of the tomatoes.
- Olive Oil - This helps marinate the bruschetta topping and tie all of the flavors together.
- Fresh Basil - With a mild anise flavor and herbaceous brightness, this adds freshness to every bite.
- Parmesan Cheese - Cheese really does make everything better. Nutty and salty parmesan is the perfect accent to this roasted eggplant dish.
- Salt and Pepper - Always season with your heart.
How to Make Roasted Balsamic Eggplant Bruschetta
Whether you are serving this as a vegetarian main course or elegant side, this gorgeous and veggie forward dish couldn't be easier.
Time needed: 45 minutes.
In less than an hour you will be serving up the fresh flavors of Italy.
Preheat your oven to 400 degrees. Heat a skillet over medium heat.
Slice your eggplant in half. Use a sharp knife to cut a diamond cross hatch pattern into the flesh of your eggplant. Be careful not to slice all the way through.
- The Sear
Heat a large cast iron pan or oven safe pan over medium heat. Brush the flesh of the eggplant with olive oil and season it with salt and pepper. Place both halves flesh side down onto the hot pan. Allow it to sear 3-4 minutes before flipping it over.
- Into the Oven
Once you have flipped the eggplant halves over brush them with the balsamic vinegar and then drizzle on the honey. Transfer them to the oven and allow them to roast for 30-35 minutes, or until they are golden brown and tender.
- Top it Off
While the eggplant is roast mix together the ingredients for the bruschetta topping. This portion can be done ahead of time.
- Finishing Touch
Top your roasted eggplant with the bruschetta topping. Shave or grate fresh parmesan over the top before serving.
Cherry tomatoes are the perfect size for the bruschetta topping in this dish. However grape tomatoes can also be substituted.
This version of bruschetta replaces the traditional charred crusty bread with roasted eggplant. The same tomato topping can also be used on crostini or crusty bread.
If you like things a little spicy, feel free to add a pinch of crushed red pepper flakes to the bruschetta topping.
Because the eggplant is initially seared on the stove before being transferred to the oven, you will want to use either a cast iron skillet or oven safe skillet.
The bruschetta topping can be made ahead of time and gets better as it sits. If you decide to make this ahead of time store it in an airtight container in the refrigerator.
Top Tip for Roasted Balsamic Eggplant
Not only does cutting a diamond crosshatch pattern into the eggplant make for a beautiful presentation, it also allows the vinegar and honey to permeate the flesh. In addition, it also creates slightly crispy roasted edges while allowing the interior flesh to remain tender.
Roasted Balsamic Eggplant Bruschetta
- 1 cast iron skillet or oven safe pan
Balsamic Roasted Eggplant
- 1 eggplant
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 garlic clove, minced
- 2 tbsp olive oil
- salt and black pepper to taste
- fresh basil
- parmesan cheese for serving
- Preheat the oven to 400 degrees.
- Cut your eggplant in half. Use a sharp knife to cut a diamond crosshatch pattern onto the flesh of the eggplant. Be careful not to slice all the way through. Brush the flesh with olive oil and season with salt and pepper.
- Heat a cast iron skillet over medium heat. Place the eggplant halves flesh side down into the hot skillet. Allow them to sear for 3-4 minutes before flipping.
- Once flipped, brush the flesh of the eggplant with balsamic vinegar. Drizzle them with the honey.
- Transfer the skillet to the oven and allow them to roast for 30-35 minutes or until the tops are golden brown and the eggplant is tender.
- White the eggplant is roasting mix together the tomatoes, basil, garlic, olive oil, and season with salt and pepper.
- To serve your eggplant top with the bruschetta topping. Shave or grate fresh parmesan over the top.