Bruschetta with aubergines

  • Difficulty: easy

  • Time: 20 minutes

  • Servings: 4 people

  • Calories: 190 / serving

Here is the recipe for preparing tasty bruschetta with aubergines. The preparation is very easy and the sauce with aubergines that will be used to cover the bruschetta can be prepared in advance and lasts a few days in the refrigerator; we suggest you prepare a good quantity to be always ready to serve tasty bruschetta, or croutons to accompany the aperitif. This tasty sauce is also excellent for dressing pasta, hot or cold to taste.


  • 1 large eggplant
  • 1 medium onion
  • 1 clove of garlic
  • 2 dried tomatoes in oil
  • 6 anchovy fillets in salt
  • 1 heaping tablespoon of grated Parmesan cheese
  • a few basil leaves
  • extra virgin olive oil with a strong taste to taste
  • Salt to taste
  • a pinch of pepper or a little hot red pepper

bruschetta with aubergines


  1. Finely chop the garlic and onion, and brown them with a little olive oil.
  2. Clean the aubergine, wash it and cut it into cubes (peel it if you like).
  3. Add it to the sautéed garlic and onion, brown over high heat for a few minutes, then lower the heat, then cook, covering.
  4. Add the anchovy fillets, dried tomatoes blended with their oil, chopped basil, pepper or chilli to the aubergines, stir and cook for a few minutes.
  5. Complete with the grated Parmesan, and then season with salt.
  6. Put in a bowl, cover and let it rest in the refrigerator at least two hours before enjoying.
  7. Spread the aubergine sauce on slices of grilled bread and here are the ready-made bruschetta with aubergines.
  8. Add a few basil leaves to decorate.

Photo by Joel Koh.