Excited to use eggplant from the last harvest, in the mood to avoid washing pots and pans, and looking for something cheesy but with texture, a bruschetta comes to life! Marry together roasted eggplant and sweet peppers over a generous helping of warm goat cheese drizzled with garlic infused olive oil and you're in for an easy appetizer or dinner (depending on how many you eat!)!
Time: ~30 minutes
Oven: 350 degrees F
Yield: amount below are for 4 appetizer servings (I ate all 4 for dinner)
2 English muffins, sliced in half
1 small Black Beauty eggplant
4 small red/orange/yellow sweet bell peppers
1 large chunk of goat cheese (it was probably about 4oz?)
olive oil (I used garlic-infused olive oil)
- Preheat oven. Line sheet tray with aluminum foil. Drizzle on some olive oil. Set aside.
- Wash and slice eggplant in 1/4 inch thick rounds, no thicker. Place in a shallow dish and sprinkle on salt. Set aside and let sit while you slice the bell peppers. Salting the eggplant draws out the liquid and any bitterness. You can avoid this step if you're in a hurry and don't mind potential bitterness.
- Wash and slice bell peppers into 1/4 inch thick rounds, no thicker. Spread on one side of prepared sheet tray.
- Slice English muffins in half, place on another side of sheet tray.
- Rinse eggplant slices, pat dry. Place on whatever empty space is left on the sheet tray.
- Drizzle olive oil over peppers, eggplant, and English muffins.
- Bake for 10-15 minutes. When the English muffins feel drier with a crunch, pull out the tray, evenly spread goat cheese on each half. Put tray back into oven and broil for a few minutes.
- Assemble bruschetta by placing a few slices of eggplant, topped with peppers.