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Slow-Baked Eggplant Bruschetta with Feta and Balsamic Dressing


When heavy, dairy meals are served, a light appetizer is always appreciated. You’ll enjoy these eggplants — they’re bursting with flavor.


Prepare the Eggplant Bruschetta

1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
2. In a small bowl, mix oil, garlic, and teriyaki. Brush oil mixture liberally onto eggplants, especially on the cut side. Sprinkle liberally with pepper.
3. Place eggplants, cut side down, on a parchment-lined baking sheet. Bake for one and a half hours.
4. In a small bowl, mix dressing ingredients. Dice cherry tomatoes and toss with the dressing. Let sit for a few minutes.
5. To assemble: Place two eggplants on each plate and top with tomatoes. Put some feta cheese on each one, and then some of the cilantro or parsley and green onion.
6. Sprinkle with pomegranate arils. Drizzle with some dressing. Top each with the additional cilantro and green onion, and drizzle with remaining dressing.
7. Serve at room temperature (my preference) or lightly warmed.


You can buy a cherry tomato mix, so you get all the colors in one package.


Photography by Moishe Wulliger

Food Styling by Renee Muller