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


  • 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.
  • 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.
  • Slice the bread diagonally and place on a baking sheet. Place under the broiler and brown. Turn bread and brown the other side.
  • Remove from oven and rub one side of each slice with the clove of garlic, then brush with olive oil.