Eggplant Bruschetta with Pita Chips
Elevate your appetizer game with this vibrant and healthy recipe for Eggplant Bruschetta with Pita Chips! Roasted eggplant meets juicy cherry tomatoes, fragrant fresh basil, and a zesty blend of garlic, olive oil, and balsamic vinegar in this Mediterranean-inspired twist on a classic bruschetta. Paired with crispy, oven-baked pita chips seasoned with oregano—and optionally topped with a sprinkle of Parmesan—this dish is perfect for entertaining guests or enjoying as a light snack. Ready in under an hour, this recipe is as easy as it is delicious, offering a crowd-pleasing, vegetarian option for your next gathering. Whether served as a party platter or a flavorful appetizer, this pairing of smoky roasted vegetables and golden pita chips is guaranteed to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 large Eggplant
- 1.5 cups Cherry tomatoes
- 0.5 cup Fresh basil leaves
- 2 cloves Garlic
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 pieces Pita bread
- 0.5 teaspoons Dried oregano
- 0.25 cup Parmesan cheese (optional)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Slice the eggplant into 1/2-inch rounds, then chop into small cubes.
Step 3
Place the eggplant cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.
Step 4
Roast the eggplant in the oven for 20-25 minutes, stirring halfway through, until tender and lightly golden.
Step 5
While the eggplant roasts, dice the cherry tomatoes and finely chop the basil leaves and garlic.
Step 6
In a bowl, mix the roasted eggplant, cherry tomatoes, basil, garlic, 2 tablespoons of olive oil, balsamic vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside to let the flavors meld.
Step 7
Cut the pita bread into triangles and arrange them on a separate baking sheet in a single layer.
Step 8
Brush the pita triangles with a little olive oil and sprinkle with dried oregano.
Step 9
Bake the pita chips in the oven for 8-10 minutes, or until crispy and golden. Keep an eye on them to avoid burning.
Step 10
Optional: Sprinkle the pita chips with grated Parmesan cheese while they are still hot for an extra layer of flavor.
Step 11
Serve the eggplant bruschetta mixture in a bowl or platter surrounded by the pita chips for dipping.
Nutrition Facts
| Serving size | (1160.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1431.8 |
| Total Fat 75.6g | 0% |
| Saturated Fat 18.9g | 0% |
| Polyunsaturated Fat 7.6g | |
| Cholesterol 53.4mg | 0% |
| Sodium 3519.2mg | 0% |
| Total Carbohydrate 152.3g | 0% |
| Dietary Fiber 33.1g | 0% |
| Total Sugars 38.3g | |
| Protein 47.4g | 0% |
| Vitamin D 12.8IU | 0% |
| Calcium 876.9mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 2492.2mg | 0% |
Source of Calories