For years, eggplant dips and spreads have been a delicious staple in our household. Which is why I immediately jumped on this recipe for garlic and eggplant bruschetta. It was created by a columnist named Susie Quick, and published 16 years ago in Organic Gardening Magazine. Sadly, like so many publications, it has gone out of print. But we held on to the recipe and have even updated it!
Garlic & Eggplant Bruschetta Impresses as a Dairy-Free Appetizer
Susie whipped up this recipe to use up a bounty of late summer eggplant from her garden. It has a delicious, naturally creamy and rich finish, that pairs well with rich Italian meals, or stands alone for light dining al fresco.
We also like the eggplant and garlic spread on toast as a snack. You can sprinkle it with fresh herbs or chopped olives for something extra, and serve it on your favorite bread – whole grain, sourdough, or even gluten free!
Special Diet Notes: Garlic & Eggplant Bruschetta
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.
Garlic & Eggplant Bruschetta
Author: Susie Quick
Recipe type: Appetiser
- 2½ pounds eggplant (about 3 medium)
- 7 large garlic cloves, unpeeled
- 1 tablespoon olive oil, plus more for drizzling
- ¼ cup coarsely chopped flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
- Crusty dairy-free bread, like baguette (use gluten-free, if needed)
- Heat your grill to medium.
- Pierce the eggplants all over with a fork. Place 6 garlic cloves on a double thickness of foil, drizzle with a few drops of oil, and wrap tightly.
- Grill the eggplants and garlic for 30 minutes, turning every 10 minutes, until the eggplants are charred and soft. Remove from grill.
- When the eggplants are cool enough to handle, halve them lengthwise and scrape out flesh with a large spoon into a colander. Discard the skins. Let the eggplant drain in the sink for 15 minutes.
- Unwrap the garlic.
- Transfer the eggplant to a blender or food processor. Squeeze the roasted garlic pulp from skins and add to eggplant with 1 tablespoon olive oil. Puree. Add the parsley and pulse until finely chopped.
- Transfer the mixture to a bowl, and season with salt and pepper to taste.
- Grill or toast several bread slices (about 6 slices for larger bread slices, double for smaller).
- Peel the remaining clove of raw garlic. Cut it in half and rub it over the bread. Brush the bread lightly with oil.
- Spoon the eggplant spread on top of bread and drizzle with additional oil.
Oven Option: If it isn’t grilling season, you can roast the eggplant and garlic in the oven for about 40 minutes at 400°F. Be sure to place the pricked eggplant in a baking dish, as it will lose moisture.
Serving size: ⅙ recipe Calories: 263 Fat: 7.5g Saturated fat: 1g Carbohydrates: 44.8g Sugar: 6.9g Sodium: 367mg Fiber: 9.2g Protein: 7.5g