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A hybrid of bruschetta and caprese makes for a quick summertime vegan dinner.

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Recipe Summary

prep:
10 mins
cook:
32 mins
additional:
5 mins
total:
47 mins
Servings:
8
Yield:
16 toasts
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place textured vegetable protein in a bowl; add 3/4 cup plus 2 tablespoons boiling water and stir. Let stand for 5 to 10 minutes.

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  • Preheat oven to 425 degrees F (220 degrees C). Place eggplant cutlets on a baking sheet.

  • Bake in the preheated oven for 10 minutes. Flip cutlets. Bake until golden brown, 16 to 17 minutes more.

  • Preheat grill for medium heat and lightly oil the grate.

  • Slice bread into 16 slices approximately 1/2-inch thick. Paint bread with olive oil.

  • Cook on the preheated grill until lightly browned, about 3 minutes.

  • Place tomatoes in a microwave-safe bowl. Heat in a microwave until slightly softened, about 3 minutes. Drain and discard excess liquid.

  • Stir tomatoes, capers, and dehydrated garlic into the rehydrated textured vegetable protein.

  • Arrange toasted bread slices on a serving dish. Stack 1 eggplant on each slice of bread; top with a dollop of tomato mixture.

Nutrition Facts

461 calories; protein 21g; carbohydrates 55.7g; fat 17.6g; sodium 876.1mg. Full Nutrition
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