To make my bruschetta, I just used regular sliced bread and toasted it with some vegan mozzarella cheese on top. You can feel free to try using parmesan or to leave it out all together. I used canned tomatoes and dried herbs in this recipe because that is what I had on hand, but using fresh ingredients would definitely elevate the taste. I highly recommend making this in the summer when you have some fresh garden tomatoes.
YIELDS
4 toasts
PREP TIME
COOK TIME
TOTAL TIME
- 1 tbsp olive oil
- 1/2 cup red onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups eggplant, diced
- 2 cups diced tomatoes
- 1 tbsp balsamic vinegar
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/4 tsp dried thyme
- salt & pepper to taste
- 4 slices of bread
- 1 cup vegan mozzarella cheese
Directions
1. Preheat the oven to 350°F. Place parchment paper on a baking sheet and set aside.
2. In a large pot, add the olive oil and heat over medium heat. Add the onions and sauté for a few minutes, until they begin to soften.
3. Add the garlic and eggplant and sauté for another few minutes, until the eggplant begins to soften.
4. Add the balsamic, tomatoes, herbs, salt, and pepper. Bring to a low boil and reduce to a simmer. Let simmer together for about ten minutes.
5. While this is cooking, arrange the slices of bread on the baking tray. Top with cheese and bake for 8–10 minutes, until cheese is melted and toast has reached desired color.
6. Remove the toast from oven and top with tomato and eggplant mix. Serve.
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Photo: Lauren Sacerdote
