Eggplant bruschetta


IMG_0672_editedSummer is almost here and the farmers’ market is full of seasonal vegetables and fruits. Everything is so fresh, beautiful and smells amazing. I always end up buying more than I need since it’s difficult to resist to these nature’s gifts.

I had some eggplants forgotten in the fridge for almost a week, so I had to do something. Since it’s the European Football Championship and I had friends coming over to watch the match I decided to prepare some bruschetta with eggplant sauce. I also added fresh tomatoes, since sweet, seasonal tomatoes and eggplants are such a perfect pair.

The sauce is perfect for pasta too, or used as a filling for an omelette.

Makes approximately 2 cups sauce to spread over bread or pasta.

Time : 1 hour


  • 5 small to medium explants
  • 2 small tomatoes
  • 1 bunch of parsley
  • 2 tbs olive oil
  • 1-2 tbs lemon juice
  • 1 tbs sunflower seeds
  • Salt
  • Pepper


  1. Roast the eggplants at 200 degrese for 40 min.
  2. Peal the tomato and dice into small pieces.
  3. Clean and chop the parsley.
  4. Remove the eggplants from the oven. Let them cool for 5-10 min.
  5. Remove the skin and mash the eggplants with a fork, in a medium boul.
  6. Add the tomatoes, parsley, olive oil, lemon juice, salt, pepper and sunflower seeds and mix well.
  7. Spread it on toasted integral bread.
  8. If you wish, you may add a little bit of crumbled feta cheese in each toast.

If you have any leftover eggplant and tomato spread keep it in an airtight container in the fridge for max 1 day.



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