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Roasted Balsamic Eggplant Bruschetta

Roasted Balsamic Eggplant Bruschetta

Meatless Monday gets an Italian twist with a sweet and tangy roasted eggplant topped with summer fresh tomatoes and basil.
Prep Time 10 minutes
Cook Time 35 minutes
Course Main Course
Servings 1


  • 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

Bruschetta Topping

  • 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.
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