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Eggplant with Tomatoes and Mint Bruschetta

Rated as 5 out of 5 Stars

"Unusual but elegant appetizer. Eggplant, tomatoes, and mint with goat cheese sprinkled on top. Makes an excellent addition to Italian or Middle Eastern meal, plus will make your house smell wonderful while cooking."
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1 h 15 m servings 270
Original recipe yields 12 servings


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  1. Mix tomatoes, eggplant, onion, mint, basil, and garlic powder in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until liquid has evaporated, about 45 minutes, stirring occasionally. Remove from heat and cool to room temperature.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet.
  3. Toast bread slices in the preheated oven until crisp, about 3 minutes per side. Let cool slightly.
  4. Spoon tomato mixture onto each toasted bread slice; sprinkle with goat cheese.
  5. Broil in the preheated oven until goat cheese is lightly browned, about 4 minutes.


  • Cook's Notes:
  • Step 1 can be done up to 1 day in advance and refrigerated until ready to make bruschetta; bring to room temperature prior to assembly.
  • Toasting bread can be done in advance. Once slices are cooled, stored in a plastic bag until ready to assemble.
  • For smaller number of servings, topping freezes well and can be portioned out to fit your family size. Thaw completely and warm slightly prior to assembly.

Nutrition Facts

Per Serving: 270 calories; 4.3 46.8 11.7 7 591 Full nutrition

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I use two medium eggplant and add some chopped kalamata olives . The olives really kick it up a notch! I also top it with Pecorino Romano cheese instead of goat cheese. Yummy light lunch or appe...