Eggplant bruschetta with gujarati touch Recipe

Eggplant bruschetta with a Gujarati touch is a delicious and unique twist on the classic Italian appetizer. This recipe combines the flavors of roasted eggplant, tangy tomatoes, and aromatic spices to create a mouthwatering dish. The eggplant is roasted until tender and then mashed with garlic, cumin, and coriander. It is then spread onto toasted bread slices and topped with a fresh tomato and onion mixture. This bruschetta is perfect for parties or as a light and flavorful snack.

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50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Eggplant bruschetta with gujarati touch
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Ingredients for Eggplant bruschetta with gujarati touch Recipe

  • 1/5 Large Eggplant
  • 0.40 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 0.40 Tomatoes, Diced
  • 1/5 Small Onion, Finely Chopped
  • 1/5 tablespoon Lemon Juice
  • 0.40 tablespoon Chopped Cilantro
  • 1/5 teaspoon Cumin Powder
  • 1/5 teaspoon Coriander Powder
  • 0.40 cloves Cloves Garlic, Minced
  • 2.40 Slices Of Bread

Directions: Eggplant Bruschetta With Gujarati Touch Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400掳F (200掳C).
  • STEP 2.Slice the eggplant into 1/2-inch thick rounds and place them on a baking sheet.
  • STEP 3.Drizzle the eggplant slices with olive oil and sprinkle with salt and pepper.
  • STEP 4.Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and slightly browned.
  • STEP 5.While the eggplant is roasting, prepare the tomato and onion mixture. Dice the tomatoes and finely chop the onions.
  • STEP 6.In a bowl, combine the diced tomatoes, chopped onions, lemon juice, cilantro, cumin powder, and salt. Mix well.
  • STEP 7.Once the eggplant is roasted, remove it from the oven and let it cool slightly.
  • STEP 8.Using a fork, mash the roasted eggplant until it reaches a chunky consistency.
  • STEP 9.Add minced garlic, cumin powder, coriander powder, and salt to the mashed eggplant. Mix well.
  • STEP 10.Toast the bread slices until golden brown and crispy.
  • STEP 11.Spread a generous amount of the eggplant mixture onto each toasted bread slice.
  • STEP 12.Top the eggplant bruschetta with the tomato and onion mixture.
  • STEP 13.Garnish with additional cilantro leaves, if desired.
  • STEP 14.Serve the eggplant bruschetta immediately as an appetizer or snack.

Cooking Tips

  • Choose eggplants that are firm and shiny with no blemishes.
  • You can add a pinch of red chili powder for some extra heat.
  • For a creamier texture, you can add a spoonful of yogurt to the mashed eggplant mixture.
  • If you prefer a milder flavor, you can reduce the amount of garlic and spices used.

Storage and Serving

  • Leftover eggplant bruschetta can be stored in an airtight container in the refrigerator for up to 2 days.
  • To serve, bring the bruschetta to room temperature and garnish with fresh cilantro leaves before serving.
Nutrition
value
96
calories per serving
7 g Fat4 g Protein5 g Carbs4 g FiberOther

Current Totals

  • Fat
    7g
  • Protein
    4g
  • Carbs
    5g
  • Fiber
    4g

MacroNutrients

  • Carbs
    5g
  • Protein
    4g
  • Fiber
    4g

Fats

  • Fat
    7g

Vitamins & Minerals

  • Calcium
    114mg
  • Iron
    2mg
  • Vitamin A
    152mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    38mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    19mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    53mg
  • Manganese
    2mg
  • Phosphorus
    66mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp