Eggplant and Charred Pepper Bruschetta Recipe


Nutrition

Cal/Serving: 426
Daily Value: 21%
Servings: 6

High-Fiber
Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat26g41%
Saturated4g19%
Trans0g0%
Carbs45g15%
Fiber9g37%
Sugars22g0%
Protein7g13%
Sodium453mg19%
Calcium93mg9%
Magnesium58mg15%
Potassium811mg23%
Iron3mg15%
Zinc1mg6%
Vitamin A1168IU23%
Vitamin C211mg352%
Thiamin (B1)0mg21%
Riboflavin (B2)0mg10%
Niacin (B3)4mg18%
Vitamin B61mg35%
Folic Acid (B9)73µg18%
Vitamin E5mg24%
Vitamin K53µg66%
Fatty acids, total monounsaturated18g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

More Recipes By Chad Robertson


Eggplant and Charred Pepper Bruschetta
Eric Wolfinger

This attractive and richly-flavored appetizer comes from James Beard award-winning Chef Chad Robertson who makes stellar breads at his San Francisco bakery. - Yasmin Fahr

Adapted from “Tartine Bread” by Chef Chad Robertson

5
Ratings2

INGREDIENTS

For the sherry vinaigrette:

  • ½ red onion, sliced paper-thin
  • ½ cup sherry vinegar
  • ½ cup dried currants
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ½ cup olive oil

For the eggplant:

  • 3 small eggplants (about 1 pound), sliced into ¼-inch-thick rounds
  • Olive oil
  • Salt
  • ½ cup fresh basil leaves, some left whole and some torn

For the charred peppers:

  • 1 tablespoon olive oil
  • 12 padrón peppers, or other green chiles (such as shishito)
  • Salt
  • 6 slices of country bread, toasted

DIRECTIONS

For the sherry vinaigrette:

Place the onion slices in a bowl and add the vinegar, currants, sugar, and salt. Stir to combine and let stand for 5 minutes. The onions will turn bright pink. Then add ½ cup olive oil and mix.

For the eggplant:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a rimmed, nonstick liner.

Generously brush both sides of the eggplant pieces with olive oil and arrange on the prepared sheet in a single layer. Sprinkle liberally with salt and bake until the slices are very soft, about 20 minutes.

Let the eggplant rounds cool and then transfer them to a shallow serving dish. Top with the basil leaves and sherry vinaigrette. Allow to marinate for about 30 minutes before serving.

For the charred peppers:

Char the peppers right before serving, making sure the kitchen is well ventilated.

Add the tablespoon of oil to a skillet and heat over high heat. When the oil begins to smoke, add the peppers and cook, without moving them, for 1 minute.

Then, turn the peppers over with a spatula and cook for 1 minute longer. Season the peppers with a pinch of salt and transfer to the serving dish with the eggplant.

To serve, spoon the eggplant and peppers onto the toasted bread and moisten with any leftover marinade from the serving dish.  

Recipe Details

Servings: 6

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human