Eggplant and Charred Pepper Bruschetta Recipe

Eggplant and Charred Pepper Bruschetta Recipe
Staff Writer
Eggplant and Charred Pepper Bruschetta

Eric Wolfinger

Eggplant and Charred Pepper Bruschetta

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


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.  


Calories per serving:

426 calories

Dietary restrictions:

High Fiber Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 26g 41%
  • Carbs 45g 15%
  • Saturated 4g 19%
  • Fiber 9g 35%
  • Trans 0g
  • Sugars 23g
  • Monounsaturated 18g
  • Polyunsaturated 3g
  • Protein 7g 14%
  • Sodium 451mg 19%
  • Calcium 93mg 9%
  • Magnesium 58mg 15%
  • Potassium 810mg 23%
  • Iron 3mg 15%
  • Zinc 1mg 6%
  • Phosphorus 134mg 19%
  • Vitamin A 58µg 6%
  • Vitamin C 211mg 352%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 4mg 18%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 73µg 18%
  • Vitamin E 5mg 24%
  • Vitamin K 55µg 69%
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