Golden Roasted Eggplant with Bruschetta Recipe

Shanthi Appelo
Shanthi Appelo

| 1 min read

Golden Roasted Eggplant
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.
Serving Amount
  • 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

  • 14 cup fresh basil for garnish

  • Step 1

    Preheat oven to 400 degrees F. 

  • Step 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. 

  • Step 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.  

  • Step 4

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

  • Step 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. 

  • Step 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. 

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