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Fried Eggplant Bruschetta

Eggplant bruschetta

The fried eggplant bruschetta is a summer delight, an alternative to the classic bruschetta.

I had an aubergine in the fridge that I bought several days ago. As you know, if they are not used immediately, eggplants become full of seeds and bitter.


Eggplants are the best summer vegetable! They're low in calories, and their pulp tends to absorb dressings very well. If the eggplant is organic, keep the skin; it’s rich in antioxidants and interesting to cook.

Eggplants can be cooked in tons of different ways, from “pasta alla norma“, to rolls, from grilled eggplants to the classic “Parmigiana“, which according to which region of Italy you are in, the recipe changes. Today, I offer you this fried eggplant bruschetta (you can also grill it; the recipe would be even lighter) with fresh chopped cherry tomatoes, capers, garlic, basil,  mint, and finally, flavored with some drops of glazed balsamic vinegar to wash your palate from eggplant oil (I advise you to dry the frying oil from the eggplant disks to taste the seasoning well). If, on the other hand, you decide to grill your eggplant, you must season the chopped vegetable with a drizzle of organic olive oil.

Eggplant bruschetta
Cooking Method
Difficulty Beginner
Prep Time: 10 mins Cook Time: 15 mins Rest Time: 1 hr Total Time: 1 hr 25 mins
Servings 4
Best Season Summer

Fried eggplant bruschetta is a summer delight, an alternative to the classic bruschetta.

  • 1 medium-size eggplant
  • 8.8 ounces chopped cherry tomatoes
  • 1 tablespoon capers (chopped)
  • 1 garlic clove (minced)
  • 2 basil leaves (chopped)
  • 3 mint leaves (chopped)
  • salt and pepper
  • 3-4 drops glazed balsamic vinegar
    • Peel the eggplant (if it’s not organic), wash it, cut it, and slice it into 1/2″ disks.
    • Once the eggplant is cut, place the slices in a colander, add salt, and let them strain for a couple of hours.
    • In this way, the water, which makes the eggplant taste bitter, exits the vegetable.
    • Extra virgin olive oil is ideal for frying eggplant because it reaches the combustion point at high temperatures.
    • If you want to use another oil, use peanut oil.
    • To obtain an excellent, light, and crispy eggplant, it must“float” on the oil.
    • Dry the excess oil from the aubergine disc.
    • Arrange the eggplant discs in a serving dish.
    • Chop tomatoes, capers, basil, mint, and garlic.
    • Put the chopped vegetables in a bowl and add salt and pepper; mix well.
    • Place a spoonful of chopped vegetables on each eggplant disc.
    • Season with a few drops of glazed balsamic vinegar.
Keywords: Fried eggplant bruschetta