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Simple Aubergine Bruschetta

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vegan bruschetta recipe - slices of sourdough topped with grilled aubergine slices and scattered mint and parsley.

A simple vegan bruschetta recipe – lightly toasted sourdough topped with delicious grilled aubergine and herbs. A tasty homemade bruschetta you’ll just LOVE!

Bruschetta are one of my favourite, easy quick fix meals.

They rarely take more than a few minutes to make and they’re usually loaded with fresh, healthy vegetables and bursting with flavour.

They’re ideal for making on busy work nights when you can’t really be bothered cooking and they taste great with a glass of wine. 

Our lovely authentic Aubergine Bruschetta are filling, yet light and super quick to make. 

What is bruschetta?

Bruschetta is simply toasted bread, topped with some delicious ingredients. They can be as simple or fancy as you like.

You can top bruschetta with cooked, raw or marinated vegetables, fruits, meats or cheeses or a combination of all.

How do you make bruschetta?

Caprese bruschetta - sourdough toast topped with mozzarella pearls, fresh tomato and basil leaves.

Okay – it’s super simple.

  • Choose your bread – I like to make bruschetta with sourdough bread, it just tastes so good – but you can use any bread you like, choose your favourite, after all it’s you who will be eating it.
  • Lightly toast your bread – you want it to be toasted but not taste to burnt.
  • Rub the surface of the toasted bead with a raw clove of garlic, it will just add an extra layer of tasty flavour.
  • Add your toppings, I then usually drizzle with some extra virgin olive oil, sometimes I drizzle over Balsamic vinegar or honey, depending on what my topping choices are.

Aubergine Bruschetta Ingredients

  • 2 small-medium aubergines – cut into slices
  • good glug of olive oil
  • sea salt – I use Maldon Sea Salt Flakes, they’re perfect for bruschetta
  • black pepper – to taste
  • pinch of red chilli flakes – or you can use freshly chopped chillies if you prefer.
  • small handful of fresh mint leaves – finely chopped, mint is really easy to grow in the garden and is so versatile it’s worth growing a pot by the kitchen door.
  • small handful of fresh flat leaf parsley – finely chopped
  • zest of a lemon
  • 4 slices of sourdough bread – or choose your favourite bread.
  • 1 clove of garlic
  • olive oil to drizzle

How to make aubergine and mint bruschetta

  • Slice the aubergines lengthways – throw them in a bowl and drizzle with a good glug of olive oil and season with sea salt, black pepper and a pinch of red chilli flakes – toss everything well to coat it.
  • Heat a griddle pan or you can cook these on the BBQ if you like.
  • Cook the aubergines for a couple of minutes on each side so they’re nice and soft with char lines.
  • Meanwhile toast the sourdough bread – rub the surface of the toasted bread with the peeled clove of garlic.
  • Top with the aubergine and drizzle over more olive oil if you like – scatter with chopped mint, parsley and lemon zest.

Make aubergine bruschetta your way

  • Mix things up with a combination of grilled courgette and aubergine.
  • Scatter over some crumbled feta cheese or strips of torn mozzarella.
  • Switch the mint and parsley for rocket leaves.

How to serve homemade bruschetta

  • Bruschetta are ideal as a starter to an Italian meal, just use a small piece of bread and light toppings if eating as a starter.
  • Perfect for eating as a simple weeknight dinner recipe.

Bruschetta Ideas – 10 Tasty Toppings To Put On Your Bruschetta

asparagus and watercress bruschetta
  • Fresh Tomatoes and Basil – drizzled with olive oil and Balsamic vinegar
  • Goat Cheese and Fig – drizzled with olive oil and a little honey, scatter over chopped mint leaves
  • Mozarella and Chilli – chargrill a fresh chill, scrape the skin off and finely chop the warm chilli flesh – scatter over the mozzarella with a drizzle of olive oil
  • Courgette and Lemon – chargrill the courgette slices and serve dried with olive oil and a scattering of lemon zest
  • Sweet Tomato Compote – roast some tomatoes and whizz into a tasty compote style topping, add fresh herbs like basil and oregano and a drizzle of olive oil
  • Roast Peppers & Feta roast red and yellow peppers, flavoured with ground fennel seeds, serve topped with crumbled feta cheese and dill.
  • Tomato and Mozzarella – go for a pizza style bruschetta and top your toasted bread with warm tomatoes, torn mozzarella and a sprinkling of oregano – drizzle with olive oil
  • Smashed Broad Beans – top the bruschetta with double podded, smashed broad beans, drizzle with Balsamic vinegar, sea salt and olive oil. Scatter of some freshly torn basil.
  • Pea and Mint – mash up some cooked peas to a chunky paste, spread onto the bruschetta and drizzle over olive oil, add a squeeze of lemon and some torn mint
  • Asparagus and Watercress – top your bruschetta toast with grilled asparagus, peppery watercress and torn mozzarella, drizzle with olive oil.
Yield: 4 Slices

Aubergine and Mint Bruschetta

aubergine and mint bruschetta made using sourdough toast, drizzled with olive oil - 6 slices on a wooden board

How to make easy homemade bruschetta with vegan toppings

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes

Ingredients

  • 2 small aubergine - sliced 
  • 1 tbs olive oil 
  • pinch sea salt and black pepper 
  • pinch red chilli flakes 
  • small bunch fresh mint leaves 
  • small bunch flat leaf parsley leaves 
  • zest of a lemon 
  • 4 slices sourdough bread 
  • 1 clove garlic 
  • 3 tbs olive oil 

Instructions

  1. Slice the aubergines lengthways - throw them in a bowl and drizzle with a good glug of olive oil and season with sea salt, black pepper and a pinch of red chilli flakes - toss everything well to coat it.
  2. Heat a griddle pan or you can cook these on the BBQ if you like.
  3. Cook the aubergines for a couple of minutes on each side so they're nice and soft with char lines.
  4. Meanwhile toast the sourdough bread - rub the surface of the toasted bread with the peeled clove of garlic.
  5. Top with the aubergine and drizzle over more olive oil if you like - scatter with chopped mint, parsley and lemon zest.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 378Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 408mgCarbohydrates: 55gFiber: 8gSugar: 10gProtein: 9g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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aubergine and mint bruschetta made using sourdough toast, drizzled with olive oil - 6 slices on a wooden board. Text overlay "vegan aubergine and min bruschetta"

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