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Recipe by Estee Kafra

Slow-Baked Eggplant Bruschetta with Feta and Balsamic Dressing

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Slow-Baked Eggplant Bruschetta with Feta and Balsamic Dressing
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Dairy
2 Hours
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb

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

Ingredients

Eggplant Bruschetta

  • 4 mini eggplants, cut in half lengthwise

  • olive oil, for rubbing

  • 3 cloves garlic, minced

  • 1 teaspoon teriyaki sauce

  • black pepper, to taste

  • 1/2 cup each red, yellow, and orange cherry tomatoes

  • feta cheese, shaved or crumbled

  • cilantro or parsley, finely chopped

  • 1 green onion, finely chopped

  • pomegranate arils, for garnishing

Dressing

  • 1 teaspoon honey

Directions

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.

Tips:

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

Credits

Photography by Moishe Wulliger Food Styling by Renee Muller

Recipe tags

appetizers apps balsamic dressing cherry tomatoes eggplant Estee Kafra feta cheese gluten free Italian food kosher Italian food light appetizers savory appetizers Shavuos starters tomato salad tomatoes
Slow-Baked Eggplant Bruschetta with Feta and Balsamic Dressing

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