Eggplant Bruschetta

Prep Time 18 minutes
Cook Time 4 minutes
Total Time 22 minutes
Servings 6 servings
Author Olives & Okra


  • 1 small eggplant
  • 4 tablespoons olive oil
  • 1 garlic clove
  • 1 garlic clove minced
  • 1 tablespoon fresh basil chopped
  • ½ teaspoon anchovy paste
  • 2 teasponns capers
  • Salt and pepper to taste
  • 12 slices of Italian French, or Cuban loaf bread
  • ¼ cup extra virgin olive oil for bread


  1. Peel the eggplant and slice into ½ inch slices. Salt and pepper to taste and sprinkle with 2 tablespoons of olive oil. Roast in oven for about 15 minutes or until tender. Remove from oven and cool.
  2. Put the eggplant into a bowl and lightly mash with a fork. Add the minced garlic, chopped basil, anchovy paste, capers, and remaining olive oil. Salt and pepper to taste. Mix well.
  3. Slice the bread diagonally and place on a baking sheet. Place under the broiler and brown. Turn bread and brown the other side.
  4. Remove from oven and rub one side of each slice with the clove of garlic, then brush with olive oil.