This Sun-Dried Tomato Eggplant Bruschetta is so delicious that it will disappear in no time.
People have different food traditions. Some have pasta or pizza nights on Fridays. Some have meatless Mondays. Taco Tuesdays are quite popular too. I believe, there are many other good traditions.
Some traditions aren’t that good, though. For example, starting a post “This is going to be the shortest post cause silly Ben wants to challenge himself…” for the second week in a row is this kind of example.
The truth it is decided, and I’m not giving up. I might not be able to write for whole September, but I’m posting my 3 recipes this as I promised. Please keep praying for me (or alternatively, sending me some delicious things to support me).
There are only a couple of quick notes before we enjoy this Sun-Dried Tomato Eggplant Bruschetta.
Sun-Dried Tomato Eggplant Bruschetta
1. I’ve realized that all my photographs of bruschetta and crostini look very similar if not identical. Sometimes it’s hard to find even few differences. I’m telling you once again, I’m a boring person with a lack of imagination! (But it’s nice to think I’ve just developed a distinctive style)
2. Remember I was complaining my favorite sun-dried tomato pesto had disappeared from the grocery store? Well, I’m excited to inform you that after 6 months, all of a sudden, it appeared again! I was stunned. I thought it was my illusion. Nope. I grabbed 3 jars. And a few days later 2 jars more. I don’t want to risk again. Too much of suffering. I’m still checking on our pantry in case I was delusional, and there’s no any pesto #BensNightmare
3. I wasn’t going to incorporate pesto in this bruschetta. But when I got my first jars, I was so excited that changed the original plans.
And I’m telling you. This Sun-Dried Tomato Eggplant Bruschetta turned out to be amazing. Eggplant, tomatoes, and basil make an exceptionally hearty combo.
Certainly, you can anticipate some tomato pesto ideas on my blog shortly, at least for the time being :)
What are your food traditions?
- 8-10 slices baguette
- 1 small eggplant (3 cups cubed)
- 1-2 garlic cloves, minced
- 1/2 cup fresh basil + more to garnish
- 1/2 tsp. smoked paprika
- salt, pepper to taste
- 1/2 cup soft goat cheese
- 1/3 cup sun-dried tomato pesto
- 4-5 slices of prosciutto, torn
- Heat a pan over medium heat. Place the eggplant (without adding any oil) and cook about 7 minutes or a little longer (the eggplant should release the water and start getting crisp and brown), turning occasionally.
- Add the garlic and cook 3 minutes more, until soften.
- Stir in the basil, paprika, salt, and pepper. At this point you can also add a little drizzle of oil, but this is optional. If you don't add oil, make sure mixing the mixture often to avoid it getting burnt. Instead of oil you can also add a little (teaspoon) of water. Cook for another 5 minutes.
- Place the baguette on a dry skillet and toast until the desired color. Turn over.
- Spread the goat cheese over the toasted bread. Spoon out some pesto over the goat cheese.
- Top bruschetta with the eggplant and sprinkle with more fresh basil.
- Serve immediately.