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1078 Bruschetta-with-eggplant-and-olive-topping

Bruschetta with eggplant and olive topping

Bruschetta with eggplant and olive topping

Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year.

Preparation Time: 15 Minutes (eggplant mixture can be made a few hours earlier)
Cooking Time: less than 30 minutes
Serves: 4


  • 1 tablespoon olive oil
  • 1 small (80g) onion, chopped finely
  • 2 cloves garlic, crushed
  • 1 (75g) celery stick, chopped finely
  • 150g char-grilled eggplant, chopped finely
  • 150g roasted red capsicum, chopped finely
  • ¼ cup (40g) pitted black olives, chopped coarsely
  • ¼ cup shredded fresh basil leaves
  • 350g loaf bread (French or Italian bread)


  • Heat the oil in a medium frying pan; cook onion, garlic and celery until soft, transfer to a medium bowl.
  • Add eggplant, capsicum, olives and basil to onion mixture; mix well.
  • Cut bread on a slight angle into 8 slices. Brush one side of bread slices with the extra oil, grill on both sides until toasted.
  • Top toast with the eggplant mixture and sprinkle with extra basil leaves, if desired.

NOTE: Not suitable to freeze. Onion mixture suitable to microwave.
If egg plant is not your choice, you can replace it with tomatoes.


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