Sun-Dried Tomato Eggplant Bruschetta

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?


Sun-Dried Tomato Eggplant Bruschetta

Category: Appetizers & Snacks, Bruschetta&Crostini


  • 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


  1. 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.
  2. Add the garlic and cook 3 minutes more, until soften.
  3. 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.
  4. Place the baguette on a dry skillet and toast until the desired color. Turn over.
  5. Spread the goat cheese over the toasted bread. Spoon out some pesto over the goat cheese.
  6. Top bruschetta with the eggplant and sprinkle with more fresh basil.
  7. Serve immediately.
  8. Enjoy!


3 thoughts on “Sun-Dried Tomato Eggplant Bruschetta

  1. That sun-dried tomato pesto sounds super fun, Ben! I am actually making a huge (gigantic!) batch of pesto here this weekend. The basil in our garden is out of control, and it’s time to use it as the weather will start to get cold here soon. I usually just freeze the pesto for use later, but now I wonder whether you should just come down and pick up the leftovers. I’ll trade it to you in exchange for some of your amazing bruschetta ideas? That bread looks absolutely perfect, and I love how colorful your photos are! :-)
    David @ Spiced recently posted…Crispy Chicken Bacon Ranch WrapsMy Profile

  2. Yeah, for not giving up, Ben. I am very proud of you — you are doing something what I always wanted to do. Hahaha, that’s so clever of you that you have grabbed many pesto jars. Why take the risk, huh? :) I have never had eggplants in my bruschetta but I can tell that I would very much love them, and I am sure they would disappear in a flash.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge