Golden Roasted Eggplant with Bruschetta Recipe

This recipe is a twist on chef Thomas Keller’s famous scored and roasted zucchini –  this one is made with eggplant and a simple, authentic bruschetta. Enjoy as a side item with a variety of dishes like grilled chicken or salmon. Better yet, enjoy it as an appetizer and indulge in the simple flavors that develop from the scoring and roasting process.

(Visited 105 times, 1 visits today)


  • 1 eggplant, halved
  • Salt for dusting
  • 2 Tbsp. canola oil (or avocado/vegetable oils)
  • 1 cup cherry tomatoes, quartered (preferably room temperature)
  • 1 tsp. olive oil
  • Salt and pepper to taste
  • 2 tsp. dried oregano
  • ¼ cup fresh basil for garnish

Golden Roasted Eggplant

Golden Roasted Eggplant with Bruschetta Recipe – Serves 2-4

1. Preheat oven to 400 degrees F.

2. Using a knife, lightly score diagonally along the flesh of the eggplant in both directions, making a diamond/checkered pattern.
Dust with salt and let stand for 20 minutes. Dry with paper towel. It is important that the eggplant is dry so that the oil does not splash when placing it into skillet.

3. Prepare a stainless steel skillet with canola oil over medium heat. (one large skillet fits one whole eggplant). Once the oil is hot, place the eggplant face down and sear for 5 minutes without moving or turning it.

4. Transfer the stainless steel skillet to the oven and roast for 20 minutes.

5. While the eggplant is roasting, make the bruschetta. In a bowl, combine cherry tomatoes with olive oil and dust with salt, pepper and oregano. Massage the mixture together. The bruschetta will continue to develop flavors and is best served at room temperature at least 20 minutes after preparation.

6. Carefully remove the skillet from the oven using oven mitts. Transfer eggplant to a serving plate. Scoop bruschetta on top and serve as a side to a hearty dish such as grilled chicken or fish. Garnish with fresh basil.

Print the Recipe

Save to Pinterest


Leave a Reply

Your email address will not be published.